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Boiled Potatoes
From Handbook of practical cookery, 1886
Serves 3
New potatoes should be scraped and boiled in hot water.
Presented as published in 1886. 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
385Calories
10 gProtein
88 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein10 g
Carbohydrates88 g
Fiber11 g
Sugars4.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1197 mg
Potassium2125 mg
Calcium61 mg
Iron4.1 mg
Magnesium115 mg
Phosphorus285 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate75 mcg
Choline61 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.
Boiled Potatoes. — For this provide ten potatoes, one half table-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.