Puree of Potatoes

Name: Puree of Potatoes
Ingredients: 4 large potatoes; a small onion; 2 stalks of celery; a sprig of parsley; salt and pepper to taste; 2 generous teaspoonfuls of butter; rubbed into one of flour; a cupful of rich milk

From Delicate dishes, 1896

Presented as published in 1896. 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

536Calories

14 gProtein

122 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories536 kcal

Protein14 g

Carbohydrates122 g

Fiber15 g

Sugars11 g

Total Fat8.1 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol21 mg

Sodium122 mg

Potassium2994 mg

Calcium148 mg

Iron5.3 mg

Magnesium163 mg

Phosphorus406 mg

Zinc2.2 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C132 mg

Vitamin A8.4 mcg

Vitamin E0.1 mg

Vitamin K45 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.6 mg

Folate122 mcg

Choline82 mg

Caffeine0 mg

Water688 g

As published

This recipe was extracted from Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.

PUREE OF POTATOES. Boil and mash in 2 quarts of water 4 large potatoes, a small onion, 2 stalks of celery and a sprig of parsley. When done pass through a sieve, return to the fire, add salt and pepper to taste, and 2 generous teaspoonfuls of butter rubbed into one of flour. Boil up once and pour into a soup tureen over a cupful of rich milk

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