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Potatoes, Mock New, in Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a dozen for each person.
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
920Calories
9 gProtein
35 gCarbs
84 gFat
Full nutrition (29 nutrients)
Calories920 kcal
Protein9 g
Carbohydrates35 g
Fiber5 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium423 mg
Potassium837 mg
Calcium211 mg
Iron9.1 mg
Magnesium59 mg
Phosphorus215 mg
Zinc1.2 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate15 mcg
Water253 g
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, Mock New, in Cream. — Wash and peel a number of old jiotatoes of a small size, and cut them down to the size of new potatoes. Boil them in salt-and-water for eight or ten minutes, then pour off the liquid, cover with a cloth, and let them steam by the side of the fire for ten minutes. Almost cover them with cream, sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.