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Riced Potatoes
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
395Calories
8 gProtein
91 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein8.5 g
Carbohydrates91 g
Fiber8.2 g
Sugars4.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium18 mg
Potassium1719 mg
Calcium23 mg
Iron1.4 mg
Magnesium100 mg
Phosphorus200 mg
Zinc1.4 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K10 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.5 mg
Folate45 mcg
Choline61 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 69. The excerpt below is the record exactly as published.
Riced Potatoes. Use a plain boiled potato as soon as it becomes soft, and press through a ricer. Season Avith butter and salt
Cook this with the app: pantry check, scaling, and the assistant.