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Baked Potatoes, Hotel Style
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
279Calories
8 gProtein
64 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein7.5 g
Carbohydrates64 g
Fiber6.6 g
Sugars3.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium30 mg
Potassium1605 mg
Calcium45 mg
Iron3.2 mg
Magnesium84 mg
Phosphorus210 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate84 mcg
Choline44 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 180. The excerpt below is the record exactly as published.
BAKED POTATOES, HOTEL STYLE Cut 2 crossed gashes across baked potato. Pinch potato to open cut. Put a bit of butter in opening and sprinkle with paprika
Cook this with the app: pantry check, scaling, and the assistant.