Savory Potatoes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
428Calories
18 gProtein
88 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein18 g
Carbohydrates88 g
Fiber16 g
Sugars1.6 g
Total Fat3.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium1147 mg
Potassium1980 mg
Calcium218 mg
Iron28 mg
Magnesium141 mg
Phosphorus289 mg
Zinc3.2 mg
Copper4.1 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.3 mg
Folate82 mcg
Choline9.7 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.
a/vory Potatoes. — Two cupfuls cold pota- toes sliced, half cup gravy, quarter o{ an onion sliced
Cook this with the app: pantry check, scaling, and the assistant.