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Cream of Potato
From The Institute cook book, 1913
Serves 2
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
202Calories
9 gProtein
35 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein9.1 g
Carbohydrates35 g
Fiber3.3 g
Sugars5 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium348 mg
Potassium896 mg
Calcium29 mg
Iron1.9 mg
Magnesium45 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A7.4 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate37 mcg
Choline40 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 14. The excerpt below is the record exactly as published.
CREAM OF POTATO 2 medium-sized potatoes 1 bay leaf % tablespoop chopped onion 1 sprig parsley 1 pint cream stock
Cook this with the app: pantry check, scaling, and the assistant.