Boiled Potatoes

Name: Boiled Potatoes
Ingredients: ten potatoes; one-half tablespoonful of salt

From My mother's cook book, 1902

For mashed potatoes, add cream and butter.

Presented as published in 1902. 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

1155Calories

31 gProtein

263 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1155 kcal

Protein31 g

Carbohydrates263 g

Fiber32 g

Sugars12 g

Total Fat1.4 g

Saturated Fat0.4 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium3590 mg

Potassium6376 mg

Calcium182 mg

Iron12 mg

Magnesium345 mg

Phosphorus855 mg

Zinc4.5 mg

Copper1.7 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C296 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K30 mcg

Vitamin B64.5 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)16 mg

Folate225 mcg

Choline182 mg

Caffeine0 mg

Water1188 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 46. The excerpt below is the record exactly as published.

BOILED POTATOES. 103 Note. — Old carrots may be used also in this way but they must Gist be scraped and pared down to uniform sizes, and also will re- quire a little longer boiling. Boiled Potatoes. — For this provide : ten potatoes, one-half tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.