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Potatoes with Sauce Piquante
From Harper's cook book encyclopædia, 1902
Serves 1
Time to simmer is an hour or more.
Presented as published in 1902. 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
443Calories
2 gProtein
39 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein1.7 g
Carbohydrates39 g
Fiber2.6 g
Sugars31 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Cholesterol30 mg
Sodium55 mg
Potassium220 mg
Calcium36 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline23 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 482. The excerpt below is the record exactly as published.
Potatoes with Sauce Piquante. — Wash, pare, and half boil some large potatoes. Drain them, and when nearly cold cut them into slices a quarter of an inch thick. Cut two or three rashers of fat bacon into small pieces, place them in a stewpan with a finely minced onion, and let them steam until the onion is tender. Add a little pepper and salt, a lump of sugar, a bay-leaf, and as much stock or water as will barely cover the sliced potatoes. This sauce should be thickened with flour to make it of the consistency of thick cream, and as much vinegar may be added as will make it agreeably acid
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