Mashed Potato
From Domestic science (1914 text-book), 1914
Mashed potatoes are typically eaten with a fork.
Presented as published in 1914. 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
134Calories
4 gProtein
28 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein4.1 g
Carbohydrates28 g
Fiber3.2 g
Sugars2.7 g
Total Fat4.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium2354 mg
Potassium685 mg
Calcium58 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C30 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline24 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 6. The excerpt below is the record exactly as published.
Mashed Potato Materials used: 1 teaspoon, tp, = 64 drops. 1 potato 2 tb milk 1 tp butter i tp salt
Cook this with the app: pantry check, scaling, and the assistant.