Creamed Potatoes
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
579Calories
21 gProtein
114 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein21 g
Carbohydrates114 g
Fiber16 g
Sugars16 g
Total Fat7.3 g
Saturated Fat4.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol19 mg
Sodium2800 mg
Potassium2639 mg
Calcium476 mg
Iron6.6 mg
Magnesium175 mg
Phosphorus556 mg
Zinc2.8 mg
Copper0.9 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A205 mcg
Vitamin E0.5 mg
Vitamin K50 mcg
Vitamin B61.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate95 mcg
Choline57 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 16. The excerpt below is the record exactly as published.
Creamed Potatoes Cut one scant pint potatoes into one-fourth inch dice, sprinkle them with \ ts. salt, \ ssp. pepper ; add them to 1 c. white sauce, and when well heated, sprinkle with 1 tb. chopped parsley and serve. Potatoes au Gratin Slice 3 c. potatoes, sprinkle with 1 ts. salt and 1 ssp. pepper
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