Potato Puree
From Buckmaster's cookery, 1887
Take care the vegetables do not discolor.
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
1167Calories
23 gProtein
179 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories1167 kcal
Protein23 g
Carbohydrates179 g
Fiber22 g
Sugars14 g
Total Fat66 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.4 g
Cholesterol187 mg
Sodium126 mg
Potassium4299 mg
Calcium238 mg
Iron7.7 mg
Magnesium235 mg
Phosphorus641 mg
Zinc3.3 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C190 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K22 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.9 mg
Folate165 mcg
Choline119 mg
Caffeine0 mg
Water963 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 48. The excerpt below is the record exactly as published.
POTATO PUREE. Ingredients. 2 lbs. of Potatoes. I oz. of Putter. X gill of Cream. I small Onion. 2 pts. of White Stock. Fried Bread. I stick of Celeiy. 1. Take two pounds of potatoes, put them in a basin of cold water, and scrub them clean with a scrubbing-brush. 2. Peel the potatoes with a sharp knife, and cut them in thin slices. 3. Take a small onion, wash it well in cold water, and peel it. 4. Wash one stick of celery.
Cook this with the app: pantry check, scaling, and the assistant.