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Baked Potatoes
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
58Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.5 g
Carbohydrates13 g
Fiber1.6 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium319 mg
Calcium9 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline9.1 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 26. The excerpt below is the record exactly as published.
BAKED POTATOES Potatoes are either baked in their jackets or peeled
Cook this with the app: pantry check, scaling, and the assistant.