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Boiled New Potatoes
From Scientific cooking with scientific methods, 1911
Serves 1
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
354Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories354 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1134 mg
Potassium1846 mg
Calcium204 mg
Iron28 mg
Magnesium136 mg
Phosphorus245 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water353 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 69. The excerpt below is the record exactly as published.
Boiled New Potatoes. Select those that are ripe. Scrub with small vege- table brush to remove all outside skin. Boil quickly in boiling salt
Cook this with the app: pantry check, scaling, and the assistant.