vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Potatoes
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
816Calories
23 gProtein
106 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories816 kcal
Protein23 g
Carbohydrates106 g
Fiber16 g
Sugars10 g
Total Fat35 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Cholesterol15 mg
Sodium2056 mg
Potassium2202 mg
Calcium480 mg
Iron29 mg
Magnesium170 mg
Phosphorus483 mg
Zinc3 mg
Copper4 mg
Manganese6.2 mg
Vitamin D3 mcg
Vitamin C25 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7 mg
Folate72 mcg
Choline36 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 42. The excerpt below is the record exactly as published.
Creamed Potatoes Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup white sauce. Season highly and reheat in double boiler. Serve in hot dish sprinkled with finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.