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Mashed Potatoes
From The Institute cook book, 1913
Serves 1
If obliged to keep them standing, do not cover the saucepan as steam makes them soggy.
Presented as published in 1913. 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
499Calories
14 gProtein
108 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein14 g
Carbohydrates108 g
Fiber13 g
Sugars7.9 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol39 mg
Sodium1227 mg
Potassium2644 mg
Calcium150 mg
Iron4.9 mg
Magnesium145 mg
Phosphorus406 mg
Zinc2.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C118 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline83 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 66. The excerpt below is the record exactly as published.
MASHED POTATOES 4 medium-sized potatoes V2 teaspoon salt 1 large tablespoon butter 4 tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.