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Potato Butter
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
138Calories
0 gProtein
2 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein0.3 g
Carbohydrates2.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Cholesterol12 mg
Sodium1167 mg
Potassium60 mg
Calcium2.4 mg
Iron0.1 mg
Magnesium3.3 mg
Phosphorus8.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline19 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 105. The excerpt below is the record exactly as published.
1 ozs. butter, margarine or beef dripping. ‘1 ozs potato (scrubbed, steamed and sieved). A t: aspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.