Saratoga Potatoes
From Mother Hubbard's cupboard, 1887
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
155Calories
4 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein3.8 g
Carbohydrates35 g
Fiber5.4 g
Sugars2.6 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium41 mg
Potassium915 mg
Calcium44 mg
Iron1.2 mg
Magnesium52 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate40 mcg
Choline25 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 7. The excerpt below is the record exactly as published.
SARATOGA POTATOES. Pare and slice the potatoes very thin with potato slicer ; let them stand in alum water for half an hour ; wipe dry and fry in very hot lard a light brown ; salt while hot. Mrs. L. Sunderlin. SARATOGA POTATOES. Take white Peachblow potatoes
Cook this with the app: pantry check, scaling, and the assistant.