vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Silverthorn Potatoes
From Temperance cook book, 1887
Serves 2
Use neshannock potatoes for best results.
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
389Calories
9 gProtein
79 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein9.5 g
Carbohydrates79 g
Fiber9.4 g
Sugars3.7 g
Total Fat4.9 g
Saturated Fat2.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium30 mg
Potassium1923 mg
Calcium62 mg
Iron3.6 mg
Magnesium104 mg
Phosphorus263 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.3 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate67 mcg
Choline54 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 51. The excerpt below is the record exactly as published.
SlLVERTHOBN POTATOES. Boil as you would for plain potatoes; be sure to have them per- fectly cold before chopping; chop them as fine as a common sized bean (no finer); to one quart of potatoes add one coffeecup- ful of thick crea
Cook this with the app: pantry check, scaling, and the assistant.