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Potato Paste
From The new practical housekeeping, 1890
Serves 2
Nice for boiled or steamed puddings.
Presented as published in 1890. 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
735Calories
22 gProtein
155 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein22 g
Carbohydrates155 g
Fiber0.9 g
Sugars0.8 g
Total Fat20 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol48 mg
Sodium177 mg
Potassium427 mg
Calcium52 mg
Iron11 mg
Magnesium61 mg
Phosphorus233 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.1 mcg
Vitamin C3.5 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate305 mcg
Choline7.5 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 410. The excerpt below is the record exactly as published.
Potato Paste. — Take a quarter pound nice mashed potato, rub through colander and mix thoroughly with pint and a half flour, three tablespoons butter and a little salt.; then mix all to a paste moderately stiff with cold water or milk
Cook this with the app: pantry check, scaling, and the assistant.