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Puree of Potato
From The art of cookery, 1899
Serves 3
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
421Calories
6 gProtein
38 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein5.7 g
Carbohydrates38 g
Fiber4 g
Sugars3.2 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.1 g
Cholesterol91 mg
Sodium28 mg
Potassium790 mg
Calcium78 mg
Iron1.6 mg
Magnesium45 mg
Phosphorus150 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate40 mcg
Choline21 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 54. The excerpt below is the record exactly as published.
Puree of Potato. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add two cups of boiled potato and one cup of boiled onion rubbed through a sieve, and two cups of hot milk. Let sim- mer five minutes, pour in a cup of cream
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