Potato Cream
From Joe Tilden's recipes for epicures, 1907
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
693Calories
18 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium54 mg
Potassium3825 mg
Calcium108 mg
Iron7.3 mg
Magnesium207 mg
Phosphorus513 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 15. The excerpt below is the record exactly as published.
Potato Cream Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury. Then beat into them the raw yolks of six eggs and a little milk and butter. Season with salt and pepper and sprinkle with finely chopped chevril and thyme, and fine dice of fried bread
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