Boiled Potatoes
From Domestic science, principles and application, 1914
Potatoes may also be scrubbed well and boiled with the skins on.
Presented as published in 1914. 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
809Calories
22 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories809 kcal
Protein22 g
Carbohydrates184 g
Fiber22 g
Sugars8.6 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7062 mg
Potassium4464 mg
Calcium130 mg
Iron8.6 mg
Magnesium242 mg
Phosphorus599 mg
Zinc3.2 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C207 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate158 mcg
Choline127 mg
Caffeine0 mg
Water832 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 23. The excerpt below is the record exactly as published.
Boiled Potatoes Method. — Select potatoes that are smooth and of uni- form size. Wash and pare them. Cook them in boiling salted water until soft. Test with a fork; if it withdraws easily, the potatoes are done. Allow one tablespoonful of salt to every seven potatoes
Cook this with the app: pantry check, scaling, and the assistant.