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Parmentier

Name: Parmentier
Yield: 6 servings
Ingredients: twelve large potatoes; three leeks; one turnip; two artichokes; a pint and a half of stock; a pint of milk; a gill of cream; a pinch of nutmeg; sufficient salt to taste

From The household gas cookery book, 1900

Serves 6

Presented as published in 1900. 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

372Calories

11 gProtein

63 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories372 kcal

Protein11 g

Carbohydrates63 g

Fiber10 g

Sugars9.2 g

Total Fat9.9 g

Saturated Fat5.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol30 mg

Sodium101 mg

Potassium1760 mg

Calcium195 mg

Iron3.3 mg

Magnesium113 mg

Phosphorus322 mg

Zinc1.6 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C69 mg

Vitamin A26 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate84 mcg

Choline65 mg

Caffeine0 mg

Water412 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 19. The excerpt below is the record exactly as published.

Parmentier. — Partly boil twelve large potatoes, slice them up, cut up three leeks, one turnip, and two artichokes. Stew them till the vegetables are quite soft in a pint and a half of stock. Pass them through a sieve and return them to the pot; put in a pint of milk, a gill of cream, a pinch of nutmeg, and sufficient salt to taste

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