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Potatoes, Saratoga
From The table, 1889
Serves 2
Presented as published in 1889. 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
351Calories
13 gProtein
77 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories351 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1125 mg
Potassium1832 mg
Calcium203 mg
Iron27 mg
Magnesium135 mg
Phosphorus243 mg
Zinc2 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water350 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 248. The excerpt below is the record exactly as published.
Potatoes, Saratoga. — Peel and clean six medium-sized potatoes; cut them with a sharp Saratoga potato-knife into thin slices; place them in cold water, wash thoroughly, drain, and plunge them into very hot fat for eight minutes. Take them out, drain thoroughly, and sprinkle over them half a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.