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Baked Potatoes, No. 2
From The King's College Hospital book of cooking recipes, 1907
Serves 4
The flavor of the potato is greatly improved by being cooked under a joint with the dripping from the meat.
Presented as published in 1907. 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
0 gProtein
0 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories58 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol6.5 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline7.8 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 100. The excerpt below is the record exactly as published.
Baked Potatoes, No. 1. — Wash and scrub the potatoes well, then dry and place them in a bokiim tin, and bake in a moderate oven about 1 1 to ~ Hours, according to size. Too fierce a heat will cause the potatoes to shrivel. Potatoes are im- proved by being steamed for about 20 minutes betoi e baking. Large potatoes are best for bakiug. Baki d Potatoes, No. 2 — Steam the potatoes until the skins peel off easily. Rough the surface with a fork and sprinkle with a little flour and salt. lace the potatoes in a tin with two or three table- spoons of dripping. Baste often and cook until t lie potatoes are nicely brown and tender: it re- quires about 1 hour
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