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Creamed Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
728Calories
20 gProtein
87 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein20 g
Carbohydrates87 g
Fiber12 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.9 g
Cholesterol15 mg
Sodium1775 mg
Potassium1745 mg
Calcium429 mg
Iron22 mg
Magnesium136 mg
Phosphorus422 mg
Zinc2.5 mg
Copper3 mg
Manganese4.7 mg
Vitamin D3 mcg
Vitamin C19 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate61 mcg
Choline36 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 16. The excerpt below is the record exactly as published.
CREAMED POTATOES PICKLES BAKED CUSTARD Cream of Tomato Soup In a saucepan melt 3 tablespoons butter and to it add 3^ tablespoons flour; stir to a smooth paste, then add 2 cups canned tomatoes, gradually blending with the flour mixture ; now add }i teaspoon soda, i teaspoon salt and a slice of onion. Return to the fire and cook 5 minutes ; strain and cool. When cold add ij^ cups cold milk, heat and serve. Broiled Skirt Steak Have the butcher make "rosettes" of strips of skirt steak, or else make them at home by rolling up a strip of meat about 2 inches wide and 3 or 4 inches long, fastening with a skewer for a handle ; now proceed according to directions given in Lesson i for broiling sirloin steak. Creamed Potatoes Cut plain boiled potatoes into J^-inch cubes suflticient to fill lyz cups; heat in i cup white sauce
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