Creamed New Potatoes

Name: Creamed New Potatoes
Ingredients: two and one-half cups cold, boiled new potatoes; one and one-half cups White Sauce; season highly with salt; white pepper

From Fifty-two Sunday dinners, 1913

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

694Calories

30 gProtein

126 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories694 kcal

Protein30 g

Carbohydrates126 g

Fiber19 g

Sugars19 g

Total Fat9.6 g

Saturated Fat5.8 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol28 mg

Sodium2058 mg

Potassium2880 mg

Calcium718 mg

Iron35 mg

Magnesium211 mg

Phosphorus694 mg

Zinc4.1 mg

Copper5 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A298 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B61.5 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8 mg

Folate92 mcg

Caffeine0 mg

Water735 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 53. The excerpt below is the record exactly as published.

CREAMED NEW POTATOES Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper

Cook this with the app: pantry check, scaling, and the assistant.