Boiled Potatoes
From Food study, 1917
Different methods of boiling potatoes can be compared.
Presented as published in 1917. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2371 mg
Potassium647 mg
Calcium48 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water1064 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 20. The excerpt below is the record exactly as published.
BOILED POTATOES MASHED POTATOES A. VARIOUS METHODS OF BOILING POTATOES. (Each student is to try one way and compare the result with the others.) 1. Wash and scrub a potato. Cook it in boiling salted water until it is soft. Allow one teaspoon of salt to one quart of water
Cook this with the app: pantry check, scaling, and the assistant.