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Baked Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 1
The fat rubbed into the skins makes them tender and glossy.
Presented as published in 1912. 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
462Calories
12 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium2550 mg
Calcium72 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 127. The excerpt below is the record exactly as published.
BAKED POTATOES ALMOND ROLLS BLACKBERRY AND CURRANT JAM TEA Sweetbread Souffle Melt I T butter, add i T flour and when well blended add gradually i c milk or stock. Let boil up a few minutes, stirring constantly, then add ^ c bread crumbs, i c cold cooked sweetbreads, chopped fine, the yolk of I egg, }i t salt, a dash of pepper, Yz t onion juice, }4 T chopped pars- ley, and Yi t celery salt. Mix well together, then cut and fold in the stiffly beaten white of i egg. Place in a but- tered baking dish, set in a pan of water, and bake 25 m or until firm. Baked Potatoes Wash and scrub thoroughly 4 medium sized potatoes
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