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Spanish Potatoes

Name: Spanish Potatoes
Yield: 4 servings
Ingredients: Diced potatoes, 1 quart; Flour, 2 tablespoons; Onion, 1; Butter, 2 tablespoons; Spanish peppers, y2 can; Salt, 1 teaspoon; Pepper, y2 teaspoon; Milk, 1 pint; Cheese, y2 pound

From Mary Jane's cook book, 1916

Serves 4

Presented as published in 1916. 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

510Calories

24 gProtein

52 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein24 g

Carbohydrates52 g

Fiber8.1 g

Sugars7.6 g

Total Fat29 g

Saturated Fat13 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol87 mg

Sodium1565 mg

Potassium1207 mg

Calcium664 mg

Iron14 mg

Magnesium103 mg

Phosphorus521 mg

Zinc3.7 mg

Copper2 mg

Manganese3.1 mg

Vitamin D1.2 mcg

Vitamin C14 mg

Vitamin A218 mcg

Vitamin E0.5 mg

Vitamin K2 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.2 mg

Folate48 mcg

Choline24 mg

Caffeine0 mg

Water338 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 122. The excerpt below is the record exactly as published.

SPANISH POTATOES. Diced potatoes, 1 quart. Flour, 2 tablespoons. Onion, 1. Butter, 2 tablespoons. Spanish peppers, y2 can- Salt, 1 teaspoon. Pepper, y2 teaspoon. Milk, 1 pint. Cheese, y2 pound

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