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Potatoes Sefton
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for three potatoes.
Presented as published in 1913. 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
530Calories
10 gProtein
80 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein10 g
Carbohydrates80 g
Fiber9.6 g
Sugars3.7 g
Total Fat20 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Cholesterol15 mg
Sodium40 mg
Potassium2009 mg
Calcium93 mg
Iron3.7 mg
Magnesium110 mg
Phosphorus280 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K72 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate70 mcg
Choline57 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 74. The excerpt below is the record exactly as published.
Potatoes Sefton 1 tablespoonful Crisco 1 yolk of egg 3 baked potatoes 1 tablespoonful cream Salt, pepper, and red pepper Chopped parsley to taste Watercress
Cook this with the app: pantry check, scaling, and the assistant.