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To Warm Cold Left-Over Potatoes
From The Cook County cook book, 1912
Serves 1
A great way to use leftover potatoes.
Presented as published in 1912. 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
424Calories
17 gProtein
83 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories424 kcal
Protein17 g
Carbohydrates83 g
Fiber15 g
Sugars5.9 g
Total Fat4.3 g
Saturated Fat2.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium1170 mg
Potassium2012 mg
Calcium352 mg
Iron27 mg
Magnesium149 mg
Phosphorus366 mg
Zinc2.5 mg
Copper3.9 mg
Manganese6 mg
Vitamin D1.2 mcg
Vitamin C23 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B61.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate45 mcg
Choline22 mg
Water457 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 286. The excerpt below is the record exactly as published.
TO WARM COLD LEFT-OVER POTATOES.—^ cup milk, 1 egg, well beaten, salt and pepper to taste, 2 cups fine chopped potatoes
Cook this with the app: pantry check, scaling, and the assistant.