vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Savoury Potatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve on a napkin in an uncovered dish.
Presented as published in 1898. 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
435Calories
16 gProtein
80 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein16 g
Carbohydrates80 g
Fiber9.5 g
Sugars3.8 g
Total Fat6.3 g
Saturated Fat2.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol104 mg
Sodium281 mg
Potassium1970 mg
Calcium179 mg
Iron4.1 mg
Magnesium111 mg
Phosphorus385 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C89 mg
Vitamin A69 mcg
Vitamin E0.4 mg
Vitamin K9.3 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate80 mcg
Choline130 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.
add salt, put in the Potatoes, pour half a pint of cream very gently over them, and let them get thoroughly hot. Serve in a very hot dish. The Potatoes should look like wax. Savoury Potatoes. — Take six Potatoes with thoroughly sound skins, wash and brush them. Bake them till the inside is tender, but the skins not blistered. Cut off a slice from one end of each Potato, and scoop out the inside. Mash this till quite smooth with cream or butter, add pepper and salt, and just a dust of Parmesan cheese. Lastly, stir in one whole egg well beaten
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