vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes with Cheese Sauce
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
456Calories
13 gProtein
83 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein13 g
Carbohydrates83 g
Fiber9.8 g
Sugars4 g
Total Fat8.8 g
Saturated Fat3.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.8 g
Cholesterol18 mg
Sodium549 mg
Potassium1931 mg
Calcium170 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus355 mg
Zinc2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A50 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate70 mcg
Choline54 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 118. The excerpt below is the record exactly as published.
POTATOES WITH CHEESE SAUCE. Mrs. E. L. Brown, Hempstead, L. I. Boil a dozen potatoes and, while hot, mash soft with hot milk and melted butter, adding salt and white pepper to taste. Whip light and heap in the center of a fire- proof platter. Smooth the sides of the mound' with a knife and carefully remove about a cupful of potato from the center of the mound, leaving a cavity in its place. Dip a feather or brush in the beaten white of an egg and wash the inside of the hollow and the top and sides of the mound with this. Now set in the oven to get very hot, and to brown lightly. When done draw to the door of the oven and fill the hollow with cheese sauce. Sprinkle the potatoes and cheese with crumbs
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