Smothered Potatoes

Name: Smothered Potatoes
Ingredients: In one ounce of butter or beef fat; cook one-fourth cup of chopped onion and celery mixed; add a pint of cold boiled potatoes cut in cubes or slices; add one-half cup of meat gravy or tomato sauce; Sprinkle with salt and pepper

From The home science cook book, 1902

Presented as published in 1902. 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

475Calories

19 gProtein

85 gCarbs

8 gFat

Full nutrition (29 nutrients)

Calories475 kcal

Protein19 g

Carbohydrates85 g

Fiber17 g

Sugars4.3 g

Total Fat7.7 g

Saturated Fat2.9 g

Monounsaturated Fat3 g

Polyunsaturated Fat0.5 g

Cholesterol21 mg

Sodium1649 mg

Potassium2339 mg

Calcium225 mg

Iron29 mg

Magnesium162 mg

Phosphorus322 mg

Zinc3.2 mg

Copper4.1 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0 mcg

Vitamin B61.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.5 mg

Folate47 mcg

Water476 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 69. The excerpt below is the record exactly as published.

Smothered Potatoes. In one ounce of butter or beef fat cook one-fourth cup of chopped onion and celery mixed. When be- ginning to brown add a pint of cold boiled potatoes cut in cubes or slices. Sprinkle with salt and pepper, and add one-half cup of meat gravy or tomato sauce

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