vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Princess Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
568Calories
16 gProtein
63 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein16 g
Carbohydrates63 g
Fiber10 g
Sugars2.8 g
Total Fat30 g
Saturated Fat3.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5 mg
Sodium3255 mg
Potassium1431 mg
Calcium94 mg
Iron3.5 mg
Magnesium99 mg
Phosphorus206 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A2.7 mcg
Vitamin E2.9 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate53 mcg
Choline38 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 97. The excerpt below is the record exactly as published.
Princess Potatoes String Beans Watercress, French Dressing Cheese Biscuits Lemon Meringue Pte Coffee *Princess Potatoes—Wash, peel and boil two pounds potatoes, drain off water and dry in oven, then rub through sieve, add 3 egg yolks, 2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.