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Stewed Potatoes

Name: Stewed Potatoes
Yield: 3 servings
Ingredients: one quart of cold boiled potatoes; one pint and a half of milk; one table-spoonful of parsley; one of flour; two of butter; salt; pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Presented as published in 1880. 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

390Calories

17 gProtein

65 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories390 kcal

Protein17 g

Carbohydrates65 g

Fiber9.9 g

Sugars12 g

Total Fat15 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol50 mg

Sodium844 mg

Potassium1599 mg

Calcium438 mg

Iron18 mg

Magnesium120 mg

Phosphorus413 mg

Zinc2.4 mg

Copper2.6 mg

Manganese4 mg

Vitamin D2.3 mcg

Vitamin C18 mg

Vitamin A84 mcg

Vitamin E0.1 mg

Vitamin K24 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate36 mcg

Choline44 mg

Caffeine0 mg

Water451 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 117. The excerpt below is the record exactly as published.

Stewed Potatoes. One quart of cold boiled potatoes, cut into little dice ; one pint and a' half of milk, one table- spoonful of parsley, one of flour, two of butter, salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.