vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Casserole of Potatoes
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
611Calories
10 gProtein
44 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein10 g
Carbohydrates44 g
Fiber4.7 g
Sugars1.9 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol229 mg
Sodium3574 mg
Potassium1105 mg
Calcium116 mg
Iron2.3 mg
Magnesium62 mg
Phosphorus246 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C44 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K7.4 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate45 mcg
Choline101 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 322. The excerpt below is the record exactly as published.
Casserole of Potatoes. — Peel and boil some good mealy potatoes, mash them with a little salt, butter, cream, and the yolk of one egg
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