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Potatoes Santfid
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
347Calories
9 gProtein
79 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein9.2 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat6.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol17 mg
Sodium611 mg
Potassium1914 mg
Calcium55 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 312. The excerpt below is the record exactly as published.
otatoeSy Santfid. — Peel and cut 6 medium-sized potatoes into quarters like cloves of garlic, and drop into cold water; 20 minutes before serving drain the potatoes and wipe dry with a clean towel. Place a deep frying pan with drippings or lard over the fire, sufficient to cover the potatoes ; when boiling hot, put in as many potatoes as will conveniently go into the pan, fry until done ; then remove and fry the remainder the same way. Lay the potatoes for a few minutes on blotting paper to absorb the grease, then place them with Y, ounce butter in a frying pan over the fire, and toss for a few minutes ; sprinkle over Yt teaspoonful salt
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