Waldorf Potatoes
From Simple cooking of wholesome food for the farm home, 1913
To butter crumbs, melt a little butter and put crumbs into it. Don't heat to a high temperature.
Presented as published in 1913. 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
815Calories
35 gProtein
130 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein35 g
Carbohydrates130 g
Fiber12 g
Sugars13 g
Total Fat25 g
Saturated Fat8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol57 mg
Sodium2103 mg
Potassium1382 mg
Calcium724 mg
Iron19 mg
Magnesium139 mg
Phosphorus624 mg
Zinc4.4 mg
Copper2.3 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A169 mcg
Vitamin E0.3 mg
Vitamin K7.9 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate152 mcg
Choline20 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 11. The excerpt below is the record exactly as published.
Waldorf Potatoes. — Cut cold boiled potatoes into cubes and mix one cup of potatoes with half a cup of white sauce, having Simple Cooking of Wholesome Food for ike Farm Home 19 previously mixed in the same sauce four tablespoons of grated cheese. Put in a buttered baking dish, cover with bread crumbs, heat in oven until crumbs are light brown. Serve in baking dish. To butter crumbs, melt a little butter and put crumbs into it. Don't heat to a high temperature. (Two teaspoons butter
Cook this with the app: pantry check, scaling, and the assistant.