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Stewed Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 4
Using stock instead of milk and water makes it richer.
Presented as published in 1887. 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
219Calories
9 gProtein
43 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein8.6 g
Carbohydrates43 g
Fiber7.5 g
Sugars2.9 g
Total Fat4.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium1171 mg
Potassium1012 mg
Calcium180 mg
Iron14 mg
Magnesium76 mg
Phosphorus186 mg
Zinc1.3 mg
Copper2 mg
Manganese3 mg
Vitamin D0.6 mcg
Vitamin C12 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate26 mcg
Choline11 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 263. The excerpt below is the record exactly as published.
Stewed Potatoes. This savory dish will require a quart of raw potatoes, chopped rather fine, a generous teaspoonful of salt, one- fourth of a teaspoonful of pepper, one table-spoonful of flour, one of butter, one cupful of milk, and one of water
Cook this with the app: pantry check, scaling, and the assistant.