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Roasted Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
29Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium159 mg
Calcium4.7 mg
Iron0.3 mg
Magnesium8.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.5 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 264. The excerpt below is the record exactly as published.
Roasted Potatoes. If the cooking be perfect, roasted potatoes are an ex- cellent accompaniment of roast beef ; but if it be faulty, and the potatoes come from the oven hard and dry, this mode of cooking is not likely to be a favorite. The potatoes should be large. Pare them, and cover with boiling water; and after fifteen minutes' cooking, take 506 MISS PARLOA'S KITCHEN COMPANION. them out and drain them. Now put them into the dripping-pan containing the roast beef, and cook for twenty-five minutes
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