Potatoes with Cheese

Name: Potatoes with Cheese
Ingredients: Peel and cut potatoes in cubes.; add salt to taste; Sprinkle grated cheese over the potatoes; adi white sauce almost to cover

From Anson County cook book, 1928

This is delicious. — Mrs. Rosalind A. Redfearn.

Presented as published in 1928. 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

1032Calories

55 gProtein

114 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1032 kcal

Protein55 g

Carbohydrates114 g

Fiber9.8 g

Sugars16 g

Total Fat41 g

Saturated Fat23 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol125 mg

Sodium2591 mg

Potassium2547 mg

Calcium1439 mg

Iron4.7 mg

Magnesium175 mg

Phosphorus1290 mg

Zinc7.7 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A476 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B61.5 mg

Vitamin B122.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5.7 mg

Folate99 mcg

Choline72 mg

Caffeine0 mg

Water586 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 19. The excerpt below is the record exactly as published.

Peel and cut potatoes in cubes. Put in kettle with just enough water to cook them for 20 minutes, add salt to taste. The water should dry out and leave the potatoes crumbly, bu'; in whole pieces. Sprinkle grated cheese over the potatoes in the kettle, adi white sauce almost to cover

Cook this with the app: pantry check, scaling, and the assistant.