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Mashed Potatoes and Apple Sauce
From The Cook County cook book, 1912
Serves 1
An Irish dish.
Presented as published in 1912. 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
167Calories
3 gProtein
39 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein3.3 g
Carbohydrates39 g
Fiber3.2 g
Sugars11 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium746 mg
Calcium22 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 284. The excerpt below is the record exactly as published.
MASHED POTATOES AND APPLE SAUCE (An Irish Dish). — Boil potatoes in salted water. Drain, and mash. Add half the quantity of apple sauce
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