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Boiled Potatoes
From The Institute cook book, 1913
Serves 1
Boiled potatoes may be served dry or covered with cream sauce.
Presented as published in 1913. 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
Sodium7008 mg
Potassium639 mg
Calcium22 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 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
Water119 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 65. The excerpt below is the record exactly as published.
BOILED POTATOES If the potatoes are to be boiled in their skins, cut a narrow band of skin from the center of the potato and small pieces from the ends. If the potatoes are to be peeled, use a very sharp knife and remove as thin a layer as possible. If the potatoes are very young, the skins may be scraped off. Let the potatoes boil fifteen minutes ; then add a tablespoon of salt for every dozen potatoes
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