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Baked Potatoes
From A year's cookery, 1880
Serves 1
Baking time is 1.5 to 2.5 hours depending on size and oven heat.
Presented as published in 1880. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 140. The excerpt below is the record exactly as published.
Baked Potatoes. Cold Lamb. Vienna Bread. Baked Custard. Mint Sauce. Dry Toast. New Potatoes. Brown and White Bread Golden Pudding. and Butter. Cheese. Marmalade. Milk Toast Marketing. For tlie Day.— One pound Kidney Suet for Puddings to-day and to-morrow ; Old Potatoes and New Potatoes. If there is no Mint Sauce left, a penny¬ worth of Mint. For To-morrow.— A quarter of a pound of streaky Bacon, in rashers ; Radishes, Breakfast. — German Sausage (June 6th). Asparagus, with Eggs. — Take the asparagus that is left, and cut all the green part into pieces the size of peas. Supposing there are a dozen heads of aspa¬ ragus, melt an ounce of butter in a stewpan, put with it a table¬ spoonful of cream or milk, a table-spoonful of gravy, a little pepper and salt, and three well-beaten eggs. Throw in the asparagus, stir the eggs quickly over the fire for half a minute till they are set, pour the mixture upon a hot dish, garnish with toasted sippets, and serve very hot. Vienna Bread (August 26th); Milk Toast (June 17tli). Luncheon. — Pressed Beef boiled May 1st. Baked Potatoes. — Choose large potatoes
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