Potatoes a la Creme

Name: Potatoes a la Creme
Ingredients: Chop up some parsley; green onions; put into a stewpan with butter; salt; pepper; a spoonful of flour; a glass of cream; the potatoes which have been previously boiled in water and cut into dices

From The St. Mungo cookery book, 1904

A. H., Paris.

Presented as published in 1904. 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

832Calories

6 gProtein

15 gCarbs

83 gFat

Full nutrition (24 nutrients)

Calories832 kcal

Protein5.6 g

Carbohydrates15 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium48 mg

Potassium238 mg

Calcium145 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus142 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate13 mcg

Water137 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 22. The excerpt below is the record exactly as published.

POTATOES A LA CREME (French). Chop up .some parsley and green onions ; put into a stewpan with butter, salt, and pepper, a spoonful of flour, and a glass of cream. Stir the mixture well until it begins to boil, then put in the potatoes which have been previously boiled in water and cut into dices

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