Creamed Potato
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
516Calories
19 gProtein
98 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein19 g
Carbohydrates98 g
Fiber9.7 g
Sugars16 g
Total Fat6.5 g
Saturated Fat3.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol19 mg
Sodium462 mg
Potassium2306 mg
Calcium364 mg
Iron4.2 mg
Magnesium132 mg
Phosphorus516 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K9.5 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate91 mcg
Choline54 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 12. The excerpt below is the record exactly as published.
Creamed Potato Reheat two cups of cold boiled potato, cut into dice, in one cup of white sauce
Cook this with the app: pantry check, scaling, and the assistant.