nut-freesoy-freefish-freeshellfish-free
Spanish Fried Potatoes
From The New century cook book, 1899
Serves 2
Mrs. O. Jones
Presented as published in 1899. 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
426Calories
17 gProtein
74 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein17 g
Carbohydrates74 g
Fiber3.7 g
Sugars6 g
Total Fat7.3 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium364 mg
Potassium760 mg
Calcium226 mg
Iron11 mg
Magnesium68 mg
Phosphorus301 mg
Zinc1.8 mg
Copper1.1 mg
Manganese2 mg
Vitamin D1.7 mcg
Vitamin C5.8 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate123 mcg
Choline95 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 38. The excerpt below is the record exactly as published.
Spanish Fried Potatoes. Make a thin batter of milk and flour and one well beaten egg, add salt and pepper to season, cut cold boiled patotoes in thick slices, dip in the batter and fry in butter and lard
Cook this with the app: pantry check, scaling, and the assistant.