Creamed Potatoes
From Metropolitan cook book, 1918
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
527Calories
20 gProtein
92 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein20 g
Carbohydrates92 g
Fiber6 g
Sugars22 g
Total Fat9.4 g
Saturated Fat5.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol28 mg
Sodium665 mg
Potassium1775 mg
Calcium480 mg
Iron1.7 mg
Magnesium111 mg
Phosphorus528 mg
Zinc2.6 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A298 mcg
Vitamin E0.3 mg
Vitamin K7.6 mcg
Vitamin B61.1 mg
Vitamin B122 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.6 mg
Folate67 mcg
Choline42 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 30. The excerpt below is the record exactly as published.
Creamed Potatoes, using 1| cups sauce to 2 cups potatoes
Cook this with the app: pantry check, scaling, and the assistant.