Puree of Potatoes a la Jackson

Name: Puree of Potatoes a la Jackson
Ingredients: half a dozen potatoes; an ounce of butter; a pint and a half of consomme; a pint and a half of cream; four yolks of eggs; a little salt; pepper; a pinch of sugar; a very little nutmeg

From French dishes for American tables, 1886

Presented as published in 1886. 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

3176Calories

46 gProtein

189 gCarbs

274 gFat

Full nutrition (33 nutrients)

Calories3176 kcal

Protein46 g

Carbohydrates189 g

Fiber19 g

Sugars7.4 g

Total Fat274 g

Saturated Fat144 g

Monounsaturated Fat52 g

Polyunsaturated Fat0.4 g

Cholesterol790 mg

Sodium1794 mg

Potassium4897 mg

Calcium566 mg

Iron8.6 mg

Magnesium249 mg

Phosphorus997 mg

Zinc5.2 mg

Copper1.6 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C180 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K35 mcg

Vitamin B63 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate141 mcg

Choline109 mg

Caffeine0 mg

Water1706 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 12. The excerpt below is the record exactly as published.

Puree of Potatoes a la Jackson. Bake in the oven half a dozen potatoes. Take out the inside, which put in a saucepan with an ounce of butter. Mix thoroughly together with a spoon, and season with a little salt, pepper, a pinch of sugar, and a very little nutmeg. Moisten with a pint and a half of consomme" (stock), press through a sieve, put back on the fire, and as soon as beginning to boil add a pint and a half of cream ; heat without boiling, then add four yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.