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Mashed Potatoes and Carrots
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
560Calories
15 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein15 g
Carbohydrates128 g
Fiber19 g
Sugars16 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium202 mg
Potassium3318 mg
Calcium151 mg
Iron5.6 mg
Magnesium167 mg
Phosphorus426 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A2004 mcg
Vitamin E1.6 mg
Vitamin K44 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.7 mg
Folate136 mcg
Choline94 mg
Caffeine0 mg
Water687 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 28. The excerpt below is the record exactly as published.
Potatoes, medium size, 6. Tomatoes, strained, 1 cup. Water, 2 cups. Butter. Salt. Dice the potatoes, and place in a granite pan; add salt and butter, and cover with the tomato and water; bake until tender. 106 VEGETAEIAN COOK BOOK POTATOES STEWED WITH CELERY Potatoes, diced, raw, 2 parts. Celery, minced, 1 part. Cream, Salt. Stew the celery and potatoes until tender, season with salt and cream, thicken slightly, and serve. NEW POTATOES AKD PEAS Boil or steam the new potatoes, stew the peas, drain off the juice, and add new potatoes and peas to a cream sauce; season and serve. GLAZED POTATOES Potatoes, 6. Eggs, 2, Salt. Steam the potatoes until tender. Add salt to the eggs, and beat until well blended. Drop the potatoes into the eggs, then lift out, place in a greased pan, set at once in a hot oven, and bake until well glazed. MASHED POTATOES AND CARROTS Potatoes, medium size, 4 Carrots, medium size, 4. Salt. Butter.
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