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Stewed Potatoes
From Harper's cook book encyclopædia, 1902
Serves 4
Serve very hot.
Presented as published in 1902. 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
29Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium159 mg
Calcium4.5 mg
Iron0.3 mg
Magnesium8.6 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.5 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 482. The excerpt below is the record exactly as published.
Peel and slice the potatoes. Put the slices into a saucepan, cover with boiling water, and boil till tender. Pour off the water. Roll a large piece of butter in flour, and beat it in half a pint of hot milk till smooth. Season with pepper and salt
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