vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Potatoes
From The Pattern cook-book, 1890
Serves 2
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
348Calories
9 gProtein
79 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.6 g
Sugars3.7 g
Total Fat5.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol16 mg
Sodium3528 mg
Potassium1920 mg
Calcium60 mg
Iron3.7 mg
Magnesium105 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K9.9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water357 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 107. The excerpt below is the record exactly as published.
MASHED POTATOES. Pare the potatoes carefully, and boil as above directed. If they are very mealy when done, drain the water from them and mash at once. If they do not seem mealy, set them for a moment with the cover off the kettle, and they will, soon be ready for the mashing. Mash them well, and to every quart of potatoes add One table-spoonful of butter. One table-spoonful of salt. One-half tea-spoonful of pepper. Hot milk or cream to moisten
Cook this with the app: pantry check, scaling, and the assistant.