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Sautéed Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
593Calories
13 gProtein
77 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat0 g
Polyunsaturated Fat1.3 g
Cholesterol81 mg
Sodium5974 mg
Potassium1831 mg
Calcium205 mg
Iron27 mg
Magnesium135 mg
Phosphorus243 mg
Zinc2 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 265. The excerpt below is the record exactly as published.
Saut£d Potatoes. Cut into balls or cubes enough raw potatoes to make a quart. Put them in a stew-pan, and cover with boiling water. Cook for ten minutes ; then drain off the water, and add four table-spoonfuls of clarified butter. Shake over a hot fire until the potatoes are a golden brown. Dredge with salt
Cook this with the app: pantry check, scaling, and the assistant.