Americangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Potato
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
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
198Calories
9 gProtein
28 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein9.3 g
Carbohydrates28 g
Fiber3.8 g
Sugars1.7 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol16 mg
Sodium279 mg
Potassium791 mg
Calcium43 mg
Iron1.8 mg
Magnesium50 mg
Phosphorus162 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C44 mg
Vitamin A56 mcg
Vitamin E0.1 mg
Vitamin K56 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate49 mcg
Choline34 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Baked Potato. Bake potatoes. Remove from skin. Mix with fried bacon cut into small pieces, and chopped chives
Cook this with the app: pantry check, scaling, and the assistant.