Boiled Potatoes
From Instruction in cookery (London School Board receipts), 1890
New potatoes should be scraped and boiled with salt.
Presented as published in 1890. 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
349Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2375 mg
Potassium1933 mg
Calcium70 mg
Iron3.7 mg
Magnesium109 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water832 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 10. The excerpt below is the record exactly as published.
BOILED POTATOES. Ingredients : — 1 pint of Water. 1 teaspoonful of Salt. 1 lb. Potatoes
Cook this with the app: pantry check, scaling, and the assistant.