Creamed Potatoes
From A handbook of home economics, 1912
Presented as published in 1912. 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
467Calories
19 gProtein
81 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein19 g
Carbohydrates81 g
Fiber11 g
Sugars12 g
Total Fat19 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium2104 mg
Potassium1762 mg
Calcium457 mg
Iron21 mg
Magnesium135 mg
Phosphorus448 mg
Zinc2.6 mg
Copper3 mg
Manganese4.6 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate59 mcg
Choline43 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 7. The excerpt below is the record exactly as published.
Creamed Potatoes 1 tbsp. butter. J£ tsp. salt. 2 tbsp. flour. 1 spk. pepper. 1 c. milk. 13/2 c- potatoes
Cook this with the app: pantry check, scaling, and the assistant.