Mashed Vegetables

Name: Mashed Vegetables
Ingredients: cold vegetables such as cauliflowers, cabbage, etc.; mashed up with potatoes; diluted with melted butter; the yolk of an egg strained into it; dusted over with grated cheese

From Culinary jottings, 1885

Mixed vegetables can be warmed in white sauce.

Presented as published in 1885. 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

2404Calories

50 gProtein

79 gCarbs

214 gFat

Full nutrition (34 nutrients)

Calories2404 kcal

Protein50 g

Carbohydrates79 g

Fiber13 g

Sugars7.7 g

Total Fat214 g

Saturated Fat128 g

Monounsaturated Fat58 g

Polyunsaturated Fat8.2 g

Omega-30.8 g

Cholesterol569 mg

Sodium2229 mg

Potassium1538 mg

Calcium1199 mg

Iron3.9 mg

Magnesium138 mg

Phosphorus1044 mg

Zinc7 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A2139 mcg

Vitamin E7.3 mg

Vitamin K64 mcg

Vitamin B60.9 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.1 mg

Folate82 mcg

Choline129 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 99. The excerpt below is the record exactly as published.

Cold vegetables, such as cauliflowers, cabbage, Jeru- salem artichokes, and vegetable marrows, may be mashed up with potatoes, or alone, diluted with melted buttci-, cream, or milk with the yolk of an egg strained into it, dusted over with grated cheese

Cook this with the app: pantry check, scaling, and the assistant.