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Potatoes, Mashed, with Onions
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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
409Calories
11 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein11 g
Carbohydrates93 g
Fiber12 g
Sugars10 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium33 mg
Potassium2147 mg
Calcium89 mg
Iron4 mg
Magnesium119 mg
Phosphorus302 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.7 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate97 mcg
Choline64 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1338. The excerpt below is the record exactly as published.
Potatoes, Mashed, with Onions.— Boil and dry the potatoes, and mash them ac- cording to the directions given above, and whilst mashing mix with them two or three onions which have been boiled till soft and finely minced. The quantity of onion used will of course be regulated by taste. Some cooks, when t}ae flavour is very much lilted, chop up a raw onion, and mix it with the potatoes. Time, from half an hour to an hour to boil POT ( 63.3 ) POT the potatoes. Probable cost, Id. or Ijd. per pound. Sufficient, two pounds of potatoes
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