Rose Potatoes
From Home cookery, 1898
Potatoes can be arranged simply in a wall if preferred.
Presented as published in 1898. 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
972Calories
18 gProtein
122 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories972 kcal
Protein18 g
Carbohydrates122 g
Fiber17 g
Sugars17 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.8 g
Cholesterol119 mg
Sodium2731 mg
Potassium2510 mg
Calcium328 mg
Iron2.5 mg
Magnesium129 mg
Phosphorus570 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C0.9 mg
Vitamin A493 mcg
Vitamin E2.6 mg
Vitamin K22 mcg
Vitamin B61 mg
Vitamin B122.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.3 mg
Folate56 mcg
Choline142 mg
Caffeine0 mg
Water723 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 27. The excerpt below is the record exactly as published.
rose potatoes," garnish with croutons of fried bread (p. 71), and, if possible, sUced raw tomato. Rose Potatoes. Pass two pounds mashed potatoes through a sieve. Re-heat, add milk or cream to moisten, a tablespoonful of white sauce
Cook this with the app: pantry check, scaling, and the assistant.