Riced Potatoes
From Handbook of domestic science and household arts for use in elementary schools, 1900
Avoid soaking potatoes in cold water to prevent loss of mineral salts and starch.
Presented as published in 1900. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7065 mg
Potassium658 mg
Calcium79 mg
Iron1.3 mg
Magnesium54 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water2010 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 37. The excerpt below is the record exactly as published.
riced potatoes. The potatoes used in Experi- ment 5 may be used in preparing escalloped potatoes. Caution! — Avoid the use of terms like ^'starch cell," or "bursting of wall of starch grain," or "starch is made soluble," or "dissolves," because they do not express the truth, though commonly used. Recipes for Pajnls Riced Potatoes. — Select medium sized potatoes, pare, and cut into uniform shape, and cover with cold water till ready for use. Never soak in cold water, as there will be a loss of mineral salts and starch. As soon as possible immerse in STARCHY FOODS 69 boiling salted water — two quarts water, one tablespoonf ul salt
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Cook this with the app: pantry check, scaling, and the assistant.