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Potato Crust
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
455Calories
13 gProtein
79 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein13 g
Carbohydrates79 g
Fiber15 g
Sugars0 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium1715 mg
Potassium1862 mg
Calcium222 mg
Iron27 mg
Magnesium137 mg
Phosphorus262 mg
Zinc2.1 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 207. The excerpt below is the record exactly as published.
POTATO CRUST. Boil and mash a dozen medium-sized potatoes, add one good teaspoon- ful of salt, two tablespoonfuls of cold butter and half a cupful of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.