Saratoga Potatoes
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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
4389Calories
12 gProtein
105 gCarbs
436 gFat
Full nutrition (33 nutrients)
Calories4389 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat436 g
Saturated Fat171 g
Monounsaturated Fat196 g
Polyunsaturated Fat49 g
Cholesterol414 mg
Sodium36 mg
Potassium2550 mg
Calcium72 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus342 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D11 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E2.7 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
Choline289 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 10. The excerpt below is the record exactly as published.
Saratoga Potatoes Wash and pare four potatoes, and rub them on the potato-slicer till they are in thin pieces ; put them in ice-water for fifteen minutes. Heat two cups of lard
Cook this with the app: pantry check, scaling, and the assistant.