Potato Puree

Name: Potato Puree
Ingredients: Two cups mashed potato; one onion; four cups boiling water; one stalk celery; one cup milk; one teaspoonful butter; one tablespoonful flour; pepper and salt to taste

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

1290Calories

34 gProtein

258 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1290 kcal

Protein34 g

Carbohydrates258 g

Fiber19 g

Sugars25 g

Total Fat19 g

Saturated Fat6.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol48 mg

Sodium3555 mg

Potassium2201 mg

Calcium1061 mg

Iron65 mg

Magnesium183 mg

Phosphorus633 mg

Zinc3.4 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D3.2 mcg

Vitamin C37 mg

Vitamin A107 mcg

Vitamin E0.3 mg

Vitamin K8.2 mcg

Vitamin B61.6 mg

Vitamin B121.6 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate330 mcg

Choline133 mg

Caffeine0 mg

Water1486 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

Potato Puree. Beef's Heart, Stuffe^J. Stewed Sweet- Potatoes. Scalloped Squash. Meringued Apples. Potato Puree, — Two cups mashed potato, one onion, four cups boiling water, one stalk celery, one cup milk, one teaspoonf ul butter, one tablespoonful flour, pepper and salt to taste

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