Mashed Potatoes a la Salamander
From How to cook vegetables, 1911
Presented as published in 1911. 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
1109Calories
28 gProtein
160 gCarbs
66 gFat
Full nutrition (29 nutrients)
Calories1109 kcal
Protein28 g
Carbohydrates160 g
Fiber30 g
Total Fat66 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.4 g
Cholesterol187 mg
Sodium2295 mg
Potassium3811 mg
Calcium484 mg
Iron55 mg
Magnesium280 mg
Phosphorus562 mg
Zinc4.3 mg
Copper8 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin K2.8 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate91 mcg
Water779 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 71. The excerpt below is the record exactly as published.
Mashed Potatoes a la Salamander. Wash 2 lb. of mealy potatoes, and boil them in their jackets, then drain, peel, and mash them. Put them into a stew-pan with 1 oz. of butter, and season with salt and pepper. Moisten with 1 gill of fresh cream and stir them over the fire for some minutes ; add more cream and so continue to stir, till quite creamy. Dish up the potato puree, smooth over the surface, and brown the top with a hot salamander. Serve hot. Potato Snow. Wash, peel, and boil 2 lbs. potatoes and mash them. Season and mix with 1 gill of cream. Rub them through a colander or coarse sieve into a deep dish that they may fall lightly and in good shape. Bake in a hot oven for a few minutes and serve hot. Vermicelli Potatoes. Cook some potatoes, then drain and dry them, and pass them through a wire sieve, putting the dish on which the puree is to be served underneath the sieve. Once passed through the sieve on to the dish, they must not be touched, but served just as they are. Only the edge of the dish is wiped. Before serving place the dish in a hot oven for a few minutes. Scalloped Potato Mash. To H lb. hot mashed potatoes add 1 oz. of butter. 2 tablespoonsful of cream, a tablespoonful of parsley, and 2 yolks of eggs, and season with pepper
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