Warmed-over Potatoes (Mashed)
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
567Calories
22 gProtein
107 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein22 g
Carbohydrates107 g
Fiber16 g
Sugars6.8 g
Total Fat7.3 g
Saturated Fat3.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol40 mg
Sodium1360 mg
Potassium2070 mg
Calcium399 mg
Iron29 mg
Magnesium159 mg
Phosphorus419 mg
Zinc2.9 mg
Copper4 mg
Manganese6.3 mg
Vitamin D1.4 mcg
Vitamin C23 mg
Vitamin A70 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate97 mcg
Choline64 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 16. The excerpt below is the record exactly as published.
Warmed-over Potatoes (Mashed) Shape cold mashed potatoes into small round cakes about one- half inch thick. Brush with milk or egg beaten with a little milk, and bake in a hot oven until brown. Or, roll the cakes in flour and sauter in hot fat, browning both sides. Potato Puff To 1 pt. mashed potatoes, add £ c. milk, 2 tb. butter, more salt and pepper if needed, 1 tb. chopped parsley, | ts. onion juice, cayenne, or paprika to taste, and 1 beaten egg
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