vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raisin Potatoes
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. Otis DeVaughn.
Presented as published in 1921. 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
847Calories
6 gProtein
214 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein5.6 g
Carbohydrates214 g
Fiber6.1 g
Sugars173 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium1192 mg
Calcium48 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate35 mcg
Choline31 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 10. The excerpt below is the record exactly as published.
RAISIN POTATOES. Peal three potatoes and steam till done. Mash well. Add lump of butter about size of egg; IV2 cups sugar; 1/3 cup raisins
Cook this with the app: pantry check, scaling, and the assistant.