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Puree of Potato
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
This preparation, spread on a hot platter, with any kind of cold meat or fish that has been warmed in a little sauce or gravy, makes a delightful dish for lunch or dinner.
Presented as published in 1880. 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
88Calories
4 gProtein
13 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein3.7 g
Carbohydrates13 g
Fiber1.1 g
Sugars4.3 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium34 mg
Potassium339 mg
Calcium108 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus111 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C9.9 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.6 mcg
Choline21 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 115. The excerpt below is the record exactly as published.
Puree of Potato. Prepare the potatoes as directed for mashed potatoes, ex- cept use a generous cupful of milk and half a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.