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Creamed Potatoes
From The Swedish, French, American cook book, 1918
Serves 1
Served with any kind of meat.
Presented as published in 1918. 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
608Calories
26 gProtein
103 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein26 g
Carbohydrates103 g
Fiber16 g
Sugars18 g
Total Fat23 g
Saturated Fat7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol75 mg
Sodium3625 mg
Potassium2437 mg
Calcium669 mg
Iron28 mg
Magnesium186 mg
Phosphorus629 mg
Zinc3.6 mg
Copper4 mg
Manganese6.4 mg
Vitamin D3.5 mcg
Vitamin C24 mg
Vitamin A118 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B61.3 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.4 mg
Folate60 mcg
Choline66 mg
Caffeine0 mg
Water684 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 409. The excerpt below is the record exactly as published.
Creamed Potatoes ( Pommes de Terre a la Creme) Select potatoes, peel and boil well [see recipe: Boiled Potatoes]; cut in small dices; take two cups of the dices for the sauce. Put one tablespoon butter in a saucepan, add one heaping tablespoon flour, then one and a half cups milk, season with pepper AMERICAN BOOK COOK 275 and salt; this will make a rich cream sauce. Put the potatoes in the sauce, simmer on a slow fire a few minutes. In the meantime, grate some onion, add the onion juice
Cook this with the app: pantry check, scaling, and the assistant.