vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Meat with Puree of Potato
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
If there is no gravy left from the dinner of the day before, make a pint using hard pieces and bones of the meat.
Presented as published in 1880. 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
173Calories
5 gProtein
39 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein4.6 g
Carbohydrates39 g
Fiber4.7 g
Sugars1.8 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium14 mg
Potassium957 mg
Calcium27 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 187. The excerpt below is the record exactly as published.
old Meat with Pure'e of Potato. Six good-sized potatoes, one table-spoonful of butter, one cupful of boiling milk, salt and pepper to taste. Pare and boil the potatoes, and mash light and fine. Add the butter, seasoning and boiling milk. Beat up light, and spread on a hot platter. Lay on this handsome slices of any kind of cold meat, and on each slice put a table-spoonful of hot gravy. Put a little gravy around the dish, and set in the oven for five minutes. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.