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Creamed Potatoes
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
377Calories
14 gProtein
63 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein14 g
Carbohydrates63 g
Fiber4.7 g
Sugars14 g
Total Fat8.2 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium106 mg
Potassium1342 mg
Calcium330 mg
Iron2.7 mg
Magnesium85 mg
Phosphorus391 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C44 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate59 mcg
Choline71 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.
Creamed Potatoes Boil or steam the potatoes until tender. Cool and cut in dice. Melt some butter in a saucepan and place the potatoes in this. Toss until the cubes are coated thoroughly with the butter. Then pour over a white sauce made by thickening milk with flour, using 2 tablespoonfuls of flour to every cupful of milk and 1 cupful of milk to the same amount of potatoes. Add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.