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Chantilly Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 1
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
825Calories
25 gProtein
39 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein25 g
Carbohydrates39 g
Fiber5.6 g
Sugars0.1 g
Total Fat64 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol174 mg
Sodium3824 mg
Potassium870 mg
Calcium688 mg
Iron9.6 mg
Magnesium77 mg
Phosphorus537 mg
Zinc3.6 mg
Copper1.4 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A139 mcg
Vitamin E0.3 mg
Vitamin K7.6 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate20 mcg
Choline8.8 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.
Chantilly Potatoes Turkish Salad Fruit Ice Cream Coffee *Chantilly Potatoes—Prepare nicely seasoned, lightly mashed potatoes and mound on a hot platter. Beat % cup cream until stiff, add 1 teaspoon melted Crisco, % cup grated cheese, season to taste with salt, pepper and red pepper
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