vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Cream
From Banquets of the nations, 1911
Serves 3
Do not smooth the potatoes.
Presented as published in 1911. 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
452Calories
11 gProtein
88 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein11 g
Carbohydrates88 g
Fiber11 g
Sugars4.1 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium34 mg
Potassium2145 mg
Calcium73 mg
Iron4.1 mg
Magnesium116 mg
Phosphorus297 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate75 mcg
Choline61 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 265. The excerpt below is the record exactly as published.
potato cream. Parsley Sauce. Melt three ounces of butter and stir in two ounces flour. When quite smooth add slowly two teacupfuls of milk, stir till it thickens ; then add a couple of spoon- fuls of finely-chopped and scalded parsley, and cook over the fire for a couple of minutes ; add pepper and salt to taste. Chopped eggs substituted for the parsley also makes a good sauce. 663 BANQUETS OF THE NATIONS Peas a la Bourgoise. Shell a couple of pounds of peas, put them in water which is boiling fast, along with a dozen button onions. When cooked, strain and put them into another pan with a seasoning of salt, a dust of pepper, and a piece of nut butter the size of a hen's egg. Heat up thoroughly and serve very hot. This may be served as a separate dish. Potato Cream. Peel, boil, and mash ten good potatoes, and pour over them half a gill of thick cream which has been heated to boiling point ; add half an ounce of fresh butter, a pinch of white pepper, and some salt if necessary
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