vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pie
From Miss Parloa's kitchen companion, 1887
Serves 4
Use puff paste for lining.
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
692Calories
11 gProtein
50 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein11 g
Carbohydrates50 g
Fiber1.9 g
Sugars27 g
Total Fat53 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol324 mg
Sodium706 mg
Potassium541 mg
Calcium132 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus226 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C6.6 mg
Vitamin A87 mcg
Vitamin E0.5 mg
Vitamin K5 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline163 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 313. The excerpt below is the record exactly as published.
Potato Pie. The materials area generous pint .of mashed potato, two table-spoonfuls of butter, one pint of cream, a gill of PIES. 599 port, one gill of sugar, four eggs, about one-fourth of a grated nutmeg, and a scant half-teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.