Creamed Potatoes
From Selection and preparation of food, 1907
Cold, boiled potatoes may be used, allowing time for the potatoes to be thoroughly heated in the sauce.
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
1094Calories
34 gProtein
230 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein34 g
Carbohydrates230 g
Fiber25 g
Sugars22 g
Total Fat7.1 g
Saturated Fat4.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol19 mg
Sodium507 mg
Potassium5495 mg
Calcium454 mg
Iron10 mg
Magnesium304 mg
Phosphorus944 mg
Zinc4.7 mg
Copper1.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C236 mg
Vitamin A199 mcg
Vitamin E0.3 mg
Vitamin K24 mcg
Vitamin B63.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate204 mcg
Choline145 mg
Caffeine0 mg
Water1149 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 26. The excerpt below is the record exactly as published.
8 potatoes, remove imperfections, dry, and weigh. ( 1 ) Bake 2 in hot oven until tender. (2) Cook 2 in rapidly boiling water. (3) Cook 2 in steamer. (4) Pare 2 and cook as in (2). 8o Preparation of Food Record 1 2 3 4 Weight when ready to cook Inner temperature when done (b) Reserve one sample of each of the above methods of preparation. Put in warm place. Let stand 15 minutes, then examine and explain the difference in condition. Experiment 147. Comparison of Rice with Potato. Using data from (4) in Experiment 146 and from (b) in Experiment 136, complete the following tabulation: Weight, raw Weight, cooked Number of servings, cooked Fuel value of one serving . . Experiment 148. Boiled Potatoes. Select potatoes of uniform size. Why? Wash, pare, and drop into cold water. Why? Cook in enough boil- ing, salted water to keep potatoes well covered through the process. As soon as done, drain off all the water and dry over low heat. Serve with parsley sauce made as follows: Cream 3 tbsp butter with 1 tbsp lemon juice, add 1 tbsp finely chopped parsley. Spread over hot potatoes. Serve at once. Laboratory Manual 81 Experiment 149. Mashed Potatoes. 6 potatoes (boiled) 1 tsp salt 3 tbsp butter | c hot milk The butter, salt, and milk are approximate. Why ? Heat the milk and butter together. Mash potatoes thoroughly. Add seasonings and milk. Beat until smooth and white. Heap lightly in hot dish. What essentials to the proper preparation of mashed potatoes are so generally disregarded? Experiment 150. Creamed Potatoes. Boil potatoes as in Experiment 148. Cut into half- inch cubes and cover with hot white sauce
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