Potato Paste
From Six little cooks, 1910
Especially nice for roller dumplings.
Presented as published in 1910. 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
1640Calories
46 gProtein
354 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1640 kcal
Protein46 g
Carbohydrates354 g
Fiber8.2 g
Sugars4.1 g
Total Fat5.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1192 mg
Potassium2182 mg
Calcium88 mg
Iron21 mg
Magnesium191 mg
Phosphorus567 mg
Zinc3.8 mg
Copper1.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K10 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)29 mg
Folate590 mcg
Choline61 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 54. The excerpt below is the record exactly as published.
POTATO PASTE. Mash one pound boiled potatoes, while still warm, and rub into them with the hands three-quarters of a pound flour and half a teaspoon ful salt; make it into a stiff paste with cold water
Cook this with the app: pantry check, scaling, and the assistant.