Saratoga Potatoes

Name: Saratoga Potatoes
Ingredients: Shave thin, soak in ice water thirty minutes; fry in boiling lard to light brown; drain and salt

From The New York receipt book, 1882

Serve hot in a folded napkin.

Presented as published in 1882. 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

692Calories

18 gProtein

157 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories692 kcal

Protein18 g

Carbohydrates157 g

Fiber19 g

Sugars7.4 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium54 mg

Potassium3821 mg

Calcium108 mg

Iron7.3 mg

Magnesium207 mg

Phosphorus512 mg

Zinc2.7 mg

Copper1 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K18 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.5 mg

Folate135 mcg

Choline109 mg

Caffeine0 mg

Water712 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 4. The excerpt below is the record exactly as published.

Saratoga Potatoes. — Shave thin, soak in ice water thirty minutes, fry in boiling lard to light brown; drain and salt

Cook this with the app: pantry check, scaling, and the assistant.