Creamed Potatoes
From Keep the war foods cooking, 1918
Almost any cooked vegetable may be creamed in this same way. Examples: Cauliflower, onion, cabbage and carrots.
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
1157Calories
48 gProtein
218 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1157 kcal
Protein48 g
Carbohydrates218 g
Fiber30 g
Sugars25 g
Total Fat13 g
Saturated Fat7.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol38 mg
Sodium6621 mg
Potassium4497 mg
Calcium1033 mg
Iron57 mg
Magnesium335 mg
Phosphorus1040 mg
Zinc6.4 mg
Copper8 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B62.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)15 mg
Folate187 mcg
Choline0 mg
Caffeine0 mg
Water1101 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 7. The excerpt below is the record exactly as published.
CREAMED POTATOES. 2 cups white sauce. 6 medium-sized cooked pota- toes. Make white sauce by mixing 4 tablespoons flour with a little cold milk, add remainder of the milk, and cook until it boils, stirring con- stantly. Add 1 to 2 tablespoons fat, and 1% teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.