Saratoga Potatoes
From The universal cookery book, 1887
Do not fry more than a handful at a time.
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
462Calories
12 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium2550 mg
Calcium72 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 39. The excerpt below is the record exactly as published.
Saratoga Potatoes. Take four large potatoes (new ones are best) ; pare, and cut into thin slices on a slaw-cutter; put them into salt water, and let stand while breakfast is preparing. Then have ready a skillet of boiling lard
Cook this with the app: pantry check, scaling, and the assistant.