Riced Potatoes
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
783Calories
17 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein17 g
Carbohydrates181 g
Fiber16 g
Sugars8.2 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium36 mg
Potassium3411 mg
Calcium45 mg
Iron2.8 mg
Magnesium198 mg
Phosphorus396 mg
Zinc2.7 mg
Copper1.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)13 mg
Folate90 mcg
Choline122 mg
Caffeine0 mg
Water693 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 23. The excerpt below is the record exactly as published.
Riced Potatoes Method. — Put boiled potatoes through a hot potato ricer and serve at once. Do not pack or mash in putting into the serving dish. 5. Mashed Potatoes 2 tbsp. butter 4 tbsp. hot milk 6 boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.