Baked Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
936Calories
34 gProtein
206 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories936 kcal
Protein34 g
Carbohydrates206 g
Fiber40 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium3000 mg
Potassium4884 mg
Calcium540 mg
Iron73 mg
Magnesium360 mg
Phosphorus648 mg
Zinc5.3 mg
Copper11 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate120 mcg
Water934 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.
Baked Potatoes. Choose large potatoes of equal size
Cook this with the app: pantry check, scaling, and the assistant.