Saratoga Potatoes
From Six little cooks, 1910
Presented as published in 1910. 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
234Calories
9 gProtein
52 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories234 kcal
Protein8.6 g
Carbohydrates52 g
Fiber9.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium750 mg
Potassium1221 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus162 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water233 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 20. The excerpt below is the record exactly as published.
SARATOGA POTATOES. Pare raw potatoes; slice them as thin as possible with a potato-cutter (when this is not at hand, they must be showed with a knife); lay them in cold water for an hour or more, then dry them in a towel. Have melted lard at least two inches deep
Cook this with the app: pantry check, scaling, and the assistant.