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Sour Potatoes

Name: Sour Potatoes
Yield: 6 servings
Ingredients: 1 lb. of potatoes; 1 pt. good beef bouillon; % lb. of butter or good drippings; 1 pinch of pepper; 2 tbsps. of vinegar or to taste; 1 tsp. of chopped onions; Salt to taste; 3 tbsps. of flour

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

454Calories

3 gProtein

24 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories454 kcal

Protein3.5 g

Carbohydrates24 g

Fiber2 g

Sugars1.3 g

Total Fat38 g

Saturated Fat11 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.8 g

Cholesterol39 mg

Sodium191 mg

Potassium383 mg

Calcium18 mg

Iron1.4 mg

Magnesium23 mg

Phosphorus66 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C16 mg

Vitamin A0 mcg

Vitamin E1.1 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate35 mcg

Choline57 mg

Caffeine0 mg

Water125 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 85. The excerpt below is the record exactly as published.

SOUR POTATOES. Quantity for 6 Persons. 1 lb. of potatoes 1 pt. good beef bouillon % lb. of butter or good 1 pinch of pepper drippings 2 tbsps. of vinegar or to taste 1 tsp. of chopped onions Salt to taste 3 tbsps. of flour

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