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Potato Pyramids or Potato and Carrot Pyramids
From The bride's cook book, 1915
Serves 20
A variation may be made by using 0.5 pound mashed potatoes and 0.5 pound mashed and sliced cooked carrot.
Presented as published in 1915. 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
3709Calories
69 gProtein
465 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories3709 kcal
Protein69 g
Carbohydrates465 g
Fiber66 g
Sugars62 g
Total Fat175 g
Saturated Fat92 g
Monounsaturated Fat43 g
Polyunsaturated Fat24 g
Omega-33 g
Cholesterol455 mg
Sodium10425 mg
Potassium9574 mg
Calcium1195 mg
Iron9.5 mg
Magnesium490 mg
Phosphorus2136 mg
Zinc11 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D3.5 mcg
Vitamin C3.5 mg
Vitamin A1853 mcg
Vitamin E10 mg
Vitamin K84 mcg
Vitamin B63.8 mg
Vitamin B127.7 mcg
Thiamin (B1)3 mg
Riboflavin (B2)3.1 mg
Niacin (B3)36 mg
Folate211 mcg
Choline549 mg
Caffeine0 mg
Water2736 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 89. The excerpt below is the record exactly as published.
POTATO PYRAMIDS OR POTATO AND CARROT PYRAMIDS To 154 pounds mashed potatoes, beat in — 2 Tablespoons Flour 2 Tablespoons Finely Chopped Cooked Onions 2 Tablespoons Grated Cheese Salt and Pepper to Taste and, If de- sired a little Curry Powder may be added
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