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Stewed Potatoes
From The new practical housekeeping, 1890
Serves 3
For Walnut Hove Potatoes, use soup stock instead of milk.
Presented as published in 1890. 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
707Calories
10 gProtein
34 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein10 g
Carbohydrates34 g
Fiber4.9 g
Sugars0.1 g
Total Fat63 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol240 mg
Sodium432 mg
Potassium795 mg
Calcium177 mg
Iron9.5 mg
Magnesium57 mg
Phosphorus210 mg
Zinc1.3 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C7.8 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate27 mcg
Choline49 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 450. The excerpt below is the record exactly as published.
Stewed Potatoes. — Put in saucepan a tablespoon butter, wLien melted add a level tablespoon flour, cook a few minutes and add a scant pint milk or cream, season with salt and pepper ; when it boils add a pint sliced, cold, boiled potatoes, cover and cook till po- tatoes are thoroughly heated, about ten minutes; stir once or twice, or if cooked in custard kettle will not need it. Some add ta- blespoon finely-chopped parsley,and just before 6erving,place on back of stove and when boiling has ceased, stir inyolk of an egg
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