Mashed Potatoes
From Public school household science, 1905
Presented as published in 1905. 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
462Calories
12 gProtein
105 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat4.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol10 mg
Sodium2370 mg
Potassium2551 mg
Calcium74 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus343 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 16. The excerpt below is the record exactly as published.
MASHED POTATOES. Boil potatoes — without skins — and mash in the kettle in which they are boiled. When free from lumps add to each cup of mashed potato 1 tap. butter. I J tap. salt. 2 tbsps. hot milk. | A spk. white popper
Cook this with the app: pantry check, scaling, and the assistant.