vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
New Potatoes in Cream
From Lessons in cooking through preparation of meals, 1912
Serves 2
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
562Calories
22 gProtein
114 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein22 g
Carbohydrates114 g
Fiber20 g
Sugars6.9 g
Total Fat3.9 g
Saturated Fat2.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol10 mg
Sodium1739 mg
Potassium2659 mg
Calcium440 mg
Iron37 mg
Magnesium196 mg
Phosphorus467 mg
Zinc3.3 mg
Copper5.3 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A109 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate73 mcg
Caffeine0 mg
Water576 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 193. The excerpt below is the record exactly as published.
NEW POTATOES IN CREAM CREAMED CAULIFLOWER RADISHES CHERRY PIE Breaded Veal Steak Wipe the steak with a damp cloth, then dip into fine breadcrumbs, then in beaten egg, then in crumbs again and saute in butter, suet, etc., until a golden brown in color, and the meat is tender throughout. New Potatoes in Cream Wash and scrape, do not pare, 8 small new potatoes. Cook in boiling salted water ; when tender, drain and cover with I c thin White Sauce
Cook this with the app: pantry check, scaling, and the assistant.