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Old Potatoes

Name: Old Potatoes
Yield: 1 servings
Ingredients: Peel and put in cold water half an hour; put in kettle of hot water; cook rapidly 20 minutes; add ½ teacup cream; 1 dessertspoon of butter; pepper; and salt

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

580Calories

8 gProtein

47 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories580 kcal

Protein8 g

Carbohydrates47 g

Fiber9.5 g

Sugars1.4 g

Total Fat46 g

Saturated Fat24 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol131 mg

Sodium9739 mg

Potassium1087 mg

Calcium208 mg

Iron3.7 mg

Magnesium85 mg

Phosphorus193 mg

Zinc1 mg

Copper0.5 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K47 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate27 mcg

Choline21 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 78. The excerpt below is the record exactly as published.

Old Potatoes. Peel and put in cold water half an hour, then put in kettle of hot water, cook rapidly 20 minutes, mash fine ; add % teacup cream, 1 dessertspoon of butter, pepper and salt

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