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Potatoes, Maitre d'Hotel
From Cooking for profit, 1886
Serves 1
This creates a thin, creamy sauce.
Presented as published in 1886. 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
356Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1134 mg
Potassium1846 mg
Calcium205 mg
Iron28 mg
Magnesium136 mg
Phosphorus246 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 291. The excerpt below is the record exactly as published.
Potatoes, Maitre d'Hotel. Pick out the smallest new potatoes, scrape or pare, and boil them. Drain away the water, put in a little fresh, and lump of butter, salt and a spoonful of vin- egar, and thicken slightly with flour ; boil up and lastly shake in a spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.