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Potato Crust
From Twentieth century home cook book, 1905
Serves 4
Excellent for crusts.
Presented as published in 1905. 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
447Calories
10 gProtein
80 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein9.8 g
Carbohydrates80 g
Fiber9.5 g
Sugars3.7 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Cholesterol46 mg
Sodium617 mg
Potassium1942 mg
Calcium73 mg
Iron3.7 mg
Magnesium105 mg
Phosphorus274 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.7 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 130. The excerpt below is the record exactly as published.
Potato Crust. — An excellent crust is made with potatoes. Peel, boil and pass through a sieve, twelve potatoes. The other ingredients are : A gill of cream, two heaping tablespoonfuls of butter, a teaspoonful of salt, and enough flour to form the paste
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