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Saratoga Potatoes
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
836Calories
4 gProtein
35 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein4.1 g
Carbohydrates35 g
Fiber4.2 g
Sugars1.6 g
Total Fat76 g
Saturated Fat30 g
Monounsaturated Fat34 g
Polyunsaturated Fat8.6 g
Cholesterol72 mg
Sodium401 mg
Potassium850 mg
Calcium24 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate30 mcg
Choline62 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 526. The excerpt below is the record exactly as published.
SARATOGA POTATOES. Take eight large potatoes, pare and slice them very thin with a cab- bage-cutter ; stir into them one teaspoonful of salt to a quart of pota- toes, and let them remain an hour ; pour them into a sieve to drain, and when well drained, wipe the slices dry ; put a pound of lard
Cook this with the app: pantry check, scaling, and the assistant.