Creamed Potatoes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve hot.
Presented as published in 1895. 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
532Calories
5 gProtein
35 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein5.2 g
Carbohydrates35 g
Fiber2.7 g
Sugars1.4 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium30 mg
Potassium682 mg
Calcium79 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline20 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 43. The excerpt below is the record exactly as published.
Creamed Potatoes. Take cold boiled potatoes, slice one-fourth of an inch thick; put in your spider with salt and half cup of cream, and boil it fifteen minutes, chopping it a little with spoon and stirring; boil slowly or it will burn. If one has no cream, take twice as much milk and boil i lo The Queen Cook Book it slowly with the potatoes; till it creams. It will need a little more butter. Dish and sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.