Potatoes in White Sauce

Name: Potatoes in White Sauce
Ingredients: Cut cold boiled potatoes into half inch cubes.

From Principles of cooking, 1914

Presented as published in 1914. 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

351Calories

13 gProtein

77 gCarbs

0 gFat

Full nutrition (28 nutrients)

Calories351 kcal

Protein13 g

Carbohydrates77 g

Fiber15 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium1124 mg

Potassium1830 mg

Calcium202 mg

Iron27 mg

Magnesium135 mg

Phosphorus243 mg

Zinc2 mg

Copper3.9 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.5 mg

Folate45 mcg

Water350 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.

Potatoes in White Sauce. — Cut cold boiled potatoes into half inch cubes.

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