Creamed Potatoes
From Foods and household management, 1914
Baked potatoes are preferred for better texture and flavor.
Presented as published in 1914. 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
593Calories
20 gProtein
113 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein20 g
Carbohydrates113 g
Fiber9.9 g
Sugars17 g
Total Fat19 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol61 mg
Sodium139 mg
Potassium2784 mg
Calcium371 mg
Iron5.3 mg
Magnesium157 mg
Phosphorus572 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C43 mg
Vitamin A82 mcg
Vitamin E0.3 mg
Vitamin K9 mcg
Vitamin B61.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.1 mg
Folate138 mcg
Choline110 mg
Caffeine0 mg
Water554 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 64. The excerpt below is the record exactly as published.
Creamed potatoes. — Method 1, an easy way. Chop cold baked potatoes with the chopper. Allow one tablespoonful of butter to 1 pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from the dredger the equiva- lent of a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk to barely cover the chopped potato
Cook this with the app: pantry check, scaling, and the assistant.