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Cold Meat with Mashed Potatoes
From The encyclopaedia of practical 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
347Calories
9 gProtein
79 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein9.2 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat5.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium28 mg
Potassium1914 mg
Calcium55 mg
Iron3.6 mg
Magnesium104 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 490. The excerpt below is the record exactly as published.
Cold Meat with. Mashed Potatoes. — Pare and boil six large potatoes, mash them very light and fine, and add 1 table-spoonful of butter, 1 breakfast-cupful of boiling milk, and salt and pepper to taste. Beat it up light, and spread over a dish. Put over this a layer of Meat cut into very thin slices, and on each slice pour a little hot gravy
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