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Boiled Potatoes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
The sooner the potatoes are served, the better.
Presented as published in 1880. 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
468Calories
12 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein12 g
Carbohydrates106 g
Fiber13 g
Sugars4.9 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2388 mg
Potassium2553 mg
Calcium79 mg
Iron5.4 mg
Magnesium139 mg
Phosphorus343 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate92 mcg
Choline73 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 114. The excerpt below is the record exactly as published.
Boiled Potatoes. Twelve medium-sized potatoes, one table-spoonful of salt, boiling water to cover
Cook this with the app: pantry check, scaling, and the assistant.