Potato Topping
From The Williamston cook book, 1950
Cover with Potato Topping and bake in hot oven (400 deg. F.) for 30 minutes to brown. Serves 6-8.
Presented as published in 1950. 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
978Calories
17 gProtein
92 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories978 kcal
Protein17 g
Carbohydrates92 g
Fiber13 g
Sugars12 g
Total Fat61 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30.7 g
Cholesterol147 mg
Sodium2050 mg
Potassium1889 mg
Calcium240 mg
Iron1.9 mg
Magnesium97 mg
Phosphorus426 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0.7 mg
Vitamin A548 mcg
Vitamin E3.6 mg
Vitamin K18 mcg
Vitamin B60.7 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7 mg
Folate42 mcg
Choline113 mg
Caffeine0 mg
Water551 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 43. The excerpt below is the record exactly as published.
Potato Topping and bake in hot oven (400 deg. F.) 30 minutes to brown. Serves 6-8. Potato Topping Combine 3 cups seasoned mashed potatoes, 1 egg yolk and 2 table- spoons melted butte
Cook this with the app: pantry check, scaling, and the assistant.