Potatoes in Cream Sauce

Name: Potatoes in Cream Sauce
Ingredients: 8 raw potatoes; a gill of cream; a gill of white sauce; 1 oz. of fresh butter; season with salt

From How to cook vegetables, 1911

Presented as published in 1911. 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

1423Calories

41 gProtein

221 gCarbs

69 gFat

Full nutrition (33 nutrients)

Calories1423 kcal

Protein41 g

Carbohydrates221 g

Fiber40 g

Sugars6.3 g

Total Fat69 g

Saturated Fat26 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol196 mg

Sodium3245 mg

Potassium5200 mg

Calcium771 mg

Iron73 mg

Magnesium382 mg

Phosphorus850 mg

Zinc6.1 mg

Copper11 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A99 mcg

Vitamin E0.1 mg

Vitamin K3 mcg

Vitamin B62.9 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)15 mg

Folate132 mcg

Caffeine0 mg

Water1106 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Potatoes in Cream Sauce. Cut 8 raw potatoes previously washed and peeled into dice shapes. Blanch and drain them, then put them into a stew-pan with a gill of cream and a gill of white sauce. Simmer slowly until the potatoes are cooked. Season with salt and add 1 oz. of fresh butter

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