Potatoes with Cheese and Green Pepper
From Use and preparation of food, 1919
Presented as published in 1919. 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
1754Calories
73 gProtein
199 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1754 kcal
Protein73 g
Carbohydrates199 g
Fiber20 g
Sugars17 g
Total Fat75 g
Saturated Fat29 g
Monounsaturated Fat24 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol121 mg
Sodium4975 mg
Potassium2637 mg
Calcium1752 mg
Iron34 mg
Magnesium259 mg
Phosphorus1432 mg
Zinc9.8 mg
Copper4.3 mg
Manganese7.3 mg
Vitamin D3 mcg
Vitamin C25 mg
Vitamin A602 mcg
Vitamin E1.7 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B122.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)14 mg
Folate195 mcg
Choline69 mg
Caffeine0 mg
Water557 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 23. The excerpt below is the record exactly as published.
POTATOES WITH CHEESE AND GREEN PEPPER. Sliced cooked potatoes, 2 cups. Grated cheese, i cup. Thick white sauce, 1 cup. Bread crumbs, i cup. 1 chopped green pepper
Cook this with the app: pantry check, scaling, and the assistant.