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Chantilly Potatoes
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
176Calories
4 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein4 g
Carbohydrates16 g
Fiber2.2 g
Sugars2 g
Total Fat11 g
Saturated Fat5.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol29 mg
Sodium432 mg
Potassium333 mg
Calcium90 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A72 mcg
Vitamin E0.4 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate7.2 mcg
Choline19 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 180. The excerpt below is the record exactly as published.
CHANTILLY POTATOES 3 cups mashed potatoes 4 cup grated cheese 4 cup heavy cream, beaten until stiff Salt and pepper
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