Boiled Potatoes
From The art of cooking, 1880
Instead of serving whole, they may be passed through a colander for a light appearance. New potatoes should be scraped and boiled in boiling water.
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
1155Calories
31 gProtein
263 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1155 kcal
Protein31 g
Carbohydrates263 g
Fiber32 g
Sugars12 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3590 mg
Potassium6376 mg
Calcium182 mg
Iron12 mg
Magnesium345 mg
Phosphorus855 mg
Zinc4.5 mg
Copper1.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C296 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K30 mcg
Vitamin B64.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate225 mcg
Choline182 mg
Caffeine0 mg
Water1188 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 46. The excerpt below is the record exactly as published.
BOILED POTATOES. ICJ , Note. — Old carrots may be used also in this way but they must first be scraped and pared down to uniform sizes, and also will re- quire a -little longer boiling. Boiled Potatoes. — For this provide : ten potatoes, .one-half tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.