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Saute Potatoes
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
282Calories
7 gProtein
42 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein7 g
Carbohydrates42 g
Fiber11 g
Sugars0.2 g
Total Fat12 g
Saturated Fat7.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol31 mg
Sodium10082 mg
Potassium948 mg
Calcium188 mg
Iron12 mg
Magnesium88 mg
Phosphorus124 mg
Zinc1 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A104 mcg
Vitamin E0.6 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate20 mcg
Choline5.5 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 171. The excerpt below is the record exactly as published.
SAUTE POTATOES Peel cold potatoes and cut into thin slices; seasoning with pep- per and salt; and mix thoroughly with melted butter
Cook this with the app: pantry check, scaling, and the assistant.