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Potatoes Warmed in Chicken Gravy
From Miss Parloa's kitchen companion, 1887
Serves 2
Any other kind of gravy may be used.
Presented as published in 1887. 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
408Calories
14 gProtein
84 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein14 g
Carbohydrates84 g
Fiber15 g
Sugars0.3 g
Total Fat5.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol11 mg
Sodium2748 mg
Potassium1893 mg
Calcium220 mg
Iron28 mg
Magnesium140 mg
Phosphorus268 mg
Zinc2.1 mg
Copper4 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate47 mcg
Choline4.3 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 263. The excerpt below is the record exactly as published.
Potatoes Warmed in Chicken Gravy. Chop a quantity of cold boiled potatoes rather fine, and season with salt and pepper. Put a teaspoonful of butter in a frying-pan, and when it is melted, put in the potatoes. To each quart add half a pint of chicken gravy
Cook this with the app: pantry check, scaling, and the assistant.