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Creamed Potatoes with Parsley

Name: Creamed Potatoes with Parsley
Yield: 2 servings
Ingredients: One quart of potatoes; One tea-spoonful of flour; One tea-spoonful of salt; One-quarter tea-spoonful of pepper; One pint of milk; One table-spoonful of butter; One tea-spoonful of chopped parsley

From The Pattern cook-book, 1890

Serves 2

Use cold boiled potatoes, chopped coarsely.

Presented as published in 1890. 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

498Calories

17 gProtein

91 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein17 g

Carbohydrates91 g

Fiber9.5 g

Sugars15 g

Total Fat14 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol45 mg

Sodium1287 mg

Potassium2283 mg

Calcium357 mg

Iron3.8 mg

Magnesium133 mg

Phosphorus505 mg

Zinc2.4 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C89 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K9.5 mcg

Vitamin B61.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.1 mg

Folate70 mcg

Choline98 mg

Caffeine0 mg

Water572 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 108. The excerpt below is the record exactly as published.

CREAM Et) Potato, with parsley. One quart of potatoes. One tea-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One pint of milk. One table-spoonful of butter. One tea-spoonful of chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.