Potato Purée
From Foods and household management, 1914
An excellent luncheon dish. Will serve four to six people.
Presented as published in 1914. 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
791Calories
37 gProtein
92 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein37 g
Carbohydrates92 g
Fiber4.9 g
Sugars49 g
Total Fat42 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol148 mg
Sodium5057 mg
Potassium2457 mg
Calcium1236 mg
Iron2.3 mg
Magnesium172 mg
Phosphorus1127 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D9.4 mcg
Vitamin C45 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K4.5 mcg
Vitamin B61.3 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.9 mg
Folate48 mcg
Choline201 mg
Caffeine0 mg
Water1052 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 66. The excerpt below is the record exactly as published.
Potato Pure6. Ingredients. Potato 1 cup Milk 1 quart Flour 1 tablespoonful Butter 1 tablespoonful Salt 2 teaspoonfuls Celery stalks, cut small 1 teaspoonful Onion, chopped 1 tablespoonful Pepper, Cayenne To taste
Cook this with the app: pantry check, scaling, and the assistant.