Mashed Potatoes
From On habits and manners, 1888
Presented as published in 1888. 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
131Calories
3 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein2.8 g
Carbohydrates30 g
Fiber2.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium569 mg
Calcium7.5 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline20 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 80. The excerpt below is the record exactly as published.
a little butter. Warm with a little water or gravy, or put it in a pan and bake. PORK AND BEANS. Soak the beans all night ; put them in a deep dish with a little water, and in the centre of the dish put a thick piece of salt pork. Bake three or four hours. VEGETABLES. Potatoes may be cooked in a great variety of ways, and are always good and nourishing food. Mashed — Rub well-boiled potatoes till there are no lumps, and add salt, milk or cream
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