vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Snow
From The new practical housekeeping, 1890
Serves 1
Can be served as Potato Rice.
Presented as published in 1890. 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
354Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories354 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1134 mg
Potassium1846 mg
Calcium204 mg
Iron28 mg
Magnesium136 mg
Phosphorus245 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water353 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 453. The excerpt below is the record exactly as published.
Potato Snow, — Boil fine, white, mealy potatoes, drain off, and set on back of stove with a cloth over them till they are quite drv and fall apart ; then, using a potato masher, rub through a hot col-^ ander or coarse wire sieve upon the hot dish ii> which to be served, taking care not to crush the snow as it falls, never touching it. It will drop in long coils, which heap themselves up invitingly, or by shaking the colander lightly, every other minute, it will fall off in short grains and is known as Potato Rice. In either case only rub a small quantity through at a time, and do not let the colander touch the potato. Some boil in their jackets, and others first mash them, then finish as above. Sprinkle with salt, and a very little sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.