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Potatoes a la Creme
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
496Calories
8 gProtein
71 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein8.1 g
Carbohydrates71 g
Fiber8.7 g
Sugars2.8 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol60 mg
Sodium1193 mg
Potassium1362 mg
Calcium108 mg
Iron2.2 mg
Magnesium92 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K29 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate33 mcg
Choline42 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 131. The excerpt below is the record exactly as published.
Potatoes a la Creme Chop 4 cold boiled potatoes fine, add ^ c cream, 3^ t grated nutmeg, i t salt and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.