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Pommes de Terre en Puree a la Jackson
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
167Calories
4 gProtein
20 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein4.1 g
Carbohydrates20 g
Fiber2.9 g
Sugars2.6 g
Total Fat7.9 g
Saturated Fat4 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol23 mg
Sodium594 mg
Potassium433 mg
Calcium60 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate9.5 mcg
Choline27 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 404. The excerpt below is the record exactly as published.
Pommes de Terre en Puree a la Jackson. — Mashed potatoes finished with cream and seasoned, garnished with fillets of Gorgona anchovies
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