Potatoes Hashed in Cream
From 365 tasty dishes, 1906
Serve immediately.
Presented as published in 1906. 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
1154Calories
18 gProtein
86 gCarbs
87 gFat
Full nutrition (29 nutrients)
Calories1154 kcal
Protein18 g
Carbohydrates86 g
Fiber15 g
Total Fat87 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Cholesterol252 mg
Sodium1172 mg
Potassium2057 mg
Calcium346 mg
Iron27 mg
Magnesium149 mg
Phosphorus377 mg
Zinc2.5 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin K5.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate45 mcg
Water487 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 29. The excerpt below is the record exactly as published.
Potatoes Hashed in Cream. Coarsely chop sufficient cold boiled pota- toes to measure i pint. Season well with salt and white pepper and put in a saucepan with I cupful of thin cream. Place at the side of the fire where they will cook slowly and shake from time to time until the cream is nearly absorbed then add i teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.