Sauted Potatoes
From Public school household science, 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
351Calories
13 gProtein
77 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories351 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1124 mg
Potassium1830 mg
Calcium202 mg
Iron27 mg
Magnesium135 mg
Phosphorus243 mg
Zinc2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water350 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 16. The excerpt below is the record exactly as published.
SAUTED POTATOES. Cut cold-boiled potatoes in one-fourth-inch slices, sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.