Boiled New Potatoes
From Dainty dinners and dishes for Jewish families, 1907
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
354Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1134 mg
Potassium1847 mg
Calcium205 mg
Iron28 mg
Magnesium136 mg
Phosphorus245 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate46 mcg
Choline0 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 39. The excerpt below is the record exactly as published.
BOILED NEW POTATOES. Po mines de Terre Nourelles. Wash the potatoes and drop them into cold water till ready. Put them into a saucepan of boiling water containing a sprig of mint
Cook this with the app: pantry check, scaling, and the assistant.