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Potatoes with Cheese
From The Cook County cook book, 1912
Serves 1
Garnish with sliced cucumbers.
Presented as published in 1912. 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
176Calories
9 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein8.9 g
Carbohydrates19 g
Fiber6.8 g
Sugars0.2 g
Total Fat9.3 g
Saturated Fat5.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol25 mg
Sodium9906 mg
Potassium415 mg
Calcium300 mg
Iron3.5 mg
Magnesium54 mg
Phosphorus162 mg
Zinc1.3 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A86 mcg
Vitamin E0.4 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline2.8 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.
POTATOES WITH CHEESE.— Put }i inch slice af pared boiled potatoes in a deep baking-dish with pepper and salt, and cover with sweet cream; place a layer of grated, rich American cheese
Cook this with the app: pantry check, scaling, and the assistant.