vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Casserole of Potatoes

Name: Casserole of Potatoes
Yield: 2 servings
Ingredients: eight good-sized potatoes; two table-spoonfuls of butter; a teaspoonful and a half of salt; a generous half-cupful of milk

From Miss Parloa's kitchen companion, 1887

Serves 2

Grease the mould generously for best results.

Presented as published in 1887. 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

499Calories

14 gProtein

108 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein14 g

Carbohydrates108 g

Fiber13 g

Sugars7.9 g

Total Fat13 g

Saturated Fat1.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol39 mg

Sodium1810 mg

Potassium2644 mg

Calcium150 mg

Iron4.9 mg

Magnesium146 mg

Phosphorus406 mg

Zinc2.1 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D0.6 mcg

Vitamin C118 mg

Vitamin A19 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B61.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.4 mg

Folate90 mcg

Choline83 mg

Caffeine0 mg

Water531 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 263. The excerpt below is the record exactly as published.

Casserole of Potatoes. After paring eight good-sized potatoes, cover them with boiling water, and cook for half an hour ; then pour off all the water, and mash the potatoes until fine and light. Add two table-spoonfuls of butter and a tea- spoonful and a half of salt ; and when these ingredients have been beaten into the potato, add a generous half- cupful of mil

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