Cream Potato
From The housekeeper's companion, 1883
Presented as published in 1883. 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
1958Calories
35 gProtein
271 gCarbs
96 gFat
Full nutrition (33 nutrients)
Calories1958 kcal
Protein35 g
Carbohydrates271 g
Fiber32 g
Sugars12 g
Total Fat96 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.6 g
Cholesterol273 mg
Sodium140 mg
Potassium6605 mg
Calcium325 mg
Iron12 mg
Magnesium359 mg
Phosphorus991 mg
Zinc5 mg
Copper1.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C296 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B64.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate225 mcg
Choline182 mg
Caffeine0 mg
Water1326 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 117. The excerpt below is the record exactly as published.
Cream Potato. — Mash finely; salt well; stir in a cupful of scalded cream to a dishful made with ten large sized pota- toes; add a little butter
Cook this with the app: pantry check, scaling, and the assistant.