Creamed Potatoes
From The fun of cooking, 1915
Presented as published in 1915. 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
1044Calories
22 gProtein
241 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1044 kcal
Protein22 g
Carbohydrates241 g
Fiber22 g
Sugars11 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium48 mg
Potassium4548 mg
Calcium60 mg
Iron3.7 mg
Magnesium264 mg
Phosphorus528 mg
Zinc3.6 mg
Copper2.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C156 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K26 mcg
Vitamin B63.6 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)17 mg
Folate120 mcg
Choline162 mg
Caffeine0 mg
Water924 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 19. The excerpt below is the record exactly as published.
CREAMED POTATOES Cut eight large boiled potatoes into bits the size of the end of your thumb.
Cook this with the app: pantry check, scaling, and the assistant.