vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Savoury Potatoes
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe by Mrs. Abbot.
Presented as published in 1907. 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
117Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories117 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium375 mg
Potassium611 mg
Calcium68 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Water117 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 32. The excerpt below is the record exactly as published.
Savoury Potatoes. Bake three or four large potatoes in their skins; when soft, cut in halves and take out the inside care- fully. Chop up a little onion, parsley, fine herbs, and mix with the potato, adding butter, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.