Dinner
Mashed potatoes
Mashed potatoes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tab.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tablespoonful of melted butter.
- Whip for fully five minutes with two forks, then pile upon a hot platter.
Historical transcription
Source method
- 1
Boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tablespoonful of melted butter. Whip for fully five minutes with two forks, then pile upon a hot platter.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.