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Potatoes a la Creme

Name: Potatoes a la Creme
Yield: 1 servings
Ingredients: a cupful of milk; a heaping tablespoonful of butter; as much flour; two cupfuls of cold boiled potatoes; a little very finely chopped parsley

From Original White House Cookbook, 1887

Serves 1

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

506Calories

22 gProtein

90 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein22 g

Carbohydrates90 g

Fiber16 g

Sugars12 g

Total Fat19 g

Saturated Fat4.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol61 mg

Sodium1232 mg

Potassium2336 mg

Calcium538 mg

Iron29 mg

Magnesium177 mg

Phosphorus506 mg

Zinc3.3 mg

Copper4 mg

Manganese6.1 mg

Vitamin D2.3 mcg

Vitamin C57 mg

Vitamin A183 mcg

Vitamin E0.3 mg

Vitamin K410 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.1 mg

Folate83 mcg

Choline47 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 122. The excerpt below is the record exactly as published.

POTATOES A LA CREME. Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.