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Tomato Hollandaise Potatoes

Name: Tomato Hollandaise Potatoes
Yield: 4 servings
Ingredients: Potatoes, medium size, 6.; Tomatoes, strained, 1 cup.; Water, 2 cups.; Butter.; Salt.

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

193Calories

5 gProtein

43 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories193 kcal

Protein5.4 g

Carbohydrates43 g

Fiber5.7 g

Sugars3.9 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium264 mg

Potassium1168 mg

Calcium41 mg

Iron2.5 mg

Magnesium64 mg

Phosphorus146 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K4.5 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate34 mcg

Choline27 mg

Caffeine0 mg

Water350 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 28. The excerpt below is the record exactly as published.

TOMATO HOLLAND AISE POTATOES Potatoes, medium size, 6. Tomatoes, strained, 1 cup. Water, 2 cups. Butter. Salt.

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