Mashed Potatoes
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
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
1639Calories
36 gProtein
167 gCarbs
105 gFat
Full nutrition (34 nutrients)
Calories1639 kcal
Protein36 g
Carbohydrates167 g
Fiber19 g
Sugars7.8 g
Total Fat105 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol645 mg
Sodium246 mg
Potassium4193 mg
Calcium309 mg
Iron9 mg
Magnesium233 mg
Phosphorus847 mg
Zinc4.5 mg
Copper1.1 mg
Manganese1.4 mg
Vitamin D2 mcg
Vitamin C177 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K24 mcg
Vitamin B62.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate182 mcg
Choline403 mg
Caffeine0 mg
Water927 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 17. The excerpt below is the record exactly as published.
mashed potatoes. Sir?' said Andrea, wondering." — ^Thackeray ("Diary of C. Jeames de la Pluche, Esq.*'). MASH six large, freshly boiled potatoes with an open wire masher to keep them light and flaky. Season with a tablespoonful of butter; salt and pepper to taste. Stir in a cupful of cream ; beat into them two eggs
Cook this with the app: pantry check, scaling, and the assistant.