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Boiled Potatoes
From The home cook book, 1905
Serves 1
Use a cloth to cover for better steaming.
Presented as published in 1905. 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
117Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2708 mg
Potassium611 mg
Calcium69 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Choline0 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 92. The excerpt below is the record exactly as published.
BOILED POTATOES After you have peeled and rinsed in cold water potatoes of moderate size put them in a kettle of boiling water. Have Xm THE HOME COOK BOOK enough water to cover the potatoes and put them in about three-quarters of an hour before they are to be served. Cover the pot close and cook half an hour. Ten minutes before the half hour is up add salt in the proportion of a teaspoonful to every four potatoes
Cook this with the app: pantry check, scaling, and the assistant.