Frenchside

Potatoes with Parmesan

Name: Potatoes with Parmesan
Cuisine: French
Ingredients: Oue pound of Potatoes; Half a pint of Savoury White Sauce; Two ounces of grated Parmesan; Three ounces of Bread-crumbs; A quarter of an ounce of Butter

From The Apsley cookery book, 1905

Presented as published in 1905. 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

758Calories

35 gProtein

106 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories758 kcal

Protein35 g

Carbohydrates106 g

Fiber9.8 g

Sugars16 g

Total Fat28 g

Saturated Fat13 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol85 mg

Sodium1455 mg

Potassium2429 mg

Calcium867 mg

Iron4.5 mg

Magnesium153 mg

Phosphorus880 mg

Zinc4.9 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A328 mcg

Vitamin E0.5 mg

Vitamin K11 mcg

Vitamin B61.5 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.6 mg

Folate95 mcg

Choline63 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 34. The excerpt below is the record exactly as published.

Potatoes with Parmesan. Ingredients. Oue pound of Potatoes. Half a pint of Savoury White Sauce. Two ounces of grated Parmesan. Three ounces of Bread-crumbs. A quarter of an ounce of Butter

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