Baked Potatoes
From Canadian cook book, 1924
Presented as published in 1924. 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
693Calories
18 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium54 mg
Potassium3825 mg
Calcium108 mg
Iron7.3 mg
Magnesium207 mg
Phosphorus513 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 27. The excerpt below is the record exactly as published.
BAKED POTATOES. 1. Scrub and rinse potatoes. 2. Place on rack in hot oven; bake 45 to 60 mins. 3. Crack or cut skins to allow steam to escape. 4. Serve uncovered in a hot dish. STUFFED POTATOES. f.g. 1 T. 1 tb. 1 6 baked potatoes
Cook this with the app: pantry check, scaling, and the assistant.