Boiled Potatoes

Name: Boiled Potatoes
Ingredients: One pound of Potatoes (4 or 6); One quart of Water (sufficient to cover) cold.; Half teaspoonful of Salt

From Artizan recipes, 1896

The best way to cook a potato is to boil it in its skin, peeling it carefully when it is cooked.

Presented as published in 1896. 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

Sodium1222 mg

Potassium1937 mg

Calcium84 mg

Iron3.7 mg

Magnesium114 mg

Phosphorus259 mg

Zinc1.4 mg

Copper0.6 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

Water1305 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 7. The excerpt below is the record exactly as published.

Boiled Potatoes. Ingredients. One pound of Potatoes (4 or 6). One quart of Water (sufficient to cover) cold. Half teaspoonful of Salt

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