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Potatoes (Stewed)
From The Ideal cook book, 1899
Serves 4
Cold boiled potatoes can be served in the same way.
Presented as published in 1899. 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
80Calories
4 gProtein
7 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories80 kcal
Protein4.2 g
Carbohydrates7.2 g
Sugars5.9 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium185 mg
Calcium150 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline22 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 51. The excerpt below is the record exactly as published.
Potatoes (Stewed)— Ingredients—Milk, 1 pint, a tablespoon- ful of flour. Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough of boiling water (slightly salted) to cover them; boil until done. Skim them out of the - water into a dish and pour milk gravy over them (made of a pint of boiled milk, into which has been stirred a tablespoonful of flour
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