Riced Potatoes
From The junior cook book, 1920
Serve at once.
Presented as published in 1920. 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
997Calories
29 gProtein
216 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories997 kcal
Protein29 g
Carbohydrates216 g
Fiber25 g
Sugars16 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol36 mg
Sodium2452 mg
Potassium5285 mg
Calcium297 mg
Iron9.7 mg
Magnesium291 mg
Phosphorus809 mg
Zinc4.1 mg
Copper1.3 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C236 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K24 mcg
Vitamin B63.7 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate180 mcg
Choline167 mg
Caffeine0 mg
Water1059 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 9. The excerpt below is the record exactly as published.
EICED POTATOES Scrub 8 medium sized potatoes. Put in a saucepan and cover with boiling water. Boil till skins break — about 25 minutes. Pour off water at once. Peel potatoes by stripping off loosened skins. Put thru a potato ricer into a baking dish. Put 1/2 cup milk. 2 teaspoonsful butter. 1 teaspoonful salt
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