Radnor Potatoes
From The Common sense recipe book, 1898
Presented as published in 1898. 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
829Calories
26 gProtein
155 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories829 kcal
Protein26 g
Carbohydrates155 g
Fiber30 g
Sugars0 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2 g
Cholesterol13 mg
Sodium2248 mg
Potassium3659 mg
Calcium405 mg
Iron55 mg
Magnesium270 mg
Phosphorus485 mg
Zinc4 mg
Copper7.9 mg
Manganese12 mg
Vitamin D0.4 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate90 mcg
Choline7 mg
Caffeine0 mg
Water699 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 44. The excerpt below is the record exactly as published.
enough to fill a one-quart dish. Have about half an ounce of lard, place a layer of potatoes in the dish, sprinkle pieces of lard and some pepper and salt over it. Repeat this until the dish is filled, and pour over it enough milk or cream to cover all
Cook this with the app: pantry check, scaling, and the assistant.