Scotch Potato Stew

Name: Scotch Potato Stew
Ingredients: Cut the potatoes into small dice pieces; fry in hot lard; Then fry i onion cut fine in hot butter; stir in some flour; then add milk; salt; pepper; and pars- ley

From 365 foreign dishes, 1908

Presented as published in 1908. 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

238Calories

7 gProtein

56 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories238 kcal

Protein7.3 g

Carbohydrates56 g

Fiber12 g

Sugars7.8 g

Total Fat1.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium20 mg

Potassium1189 mg

Calcium163 mg

Iron4 mg

Magnesium92 mg

Phosphorus169 mg

Zinc1 mg

Copper0.6 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K45 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate55 mcg

Choline30 mg

Caffeine0 mg

Water256 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 12. The excerpt below is the record exactly as published.

Scotch Potato Stew. Cut the potatoes into small dice pieces and fry in hot lard. Then fry i onion cut fine in hot butter, but do not brown ; stir in some flour; then add milk, salt, pepper and pars- ley

Cook this with the app: pantry check, scaling, and the assistant.