Boiled Potatoes
From Chambers's cookery for young housewives, 1894
Potatoes should be of similar size for even cooking.
Presented as published in 1894. 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
770Calories
21 gProtein
175 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories770 kcal
Protein21 g
Carbohydrates175 g
Fiber21 g
Sugars8.2 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1227 mg
Potassium4250 mg
Calcium121 mg
Iron8.1 mg
Magnesium230 mg
Phosphorus570 mg
Zinc3 mg
Copper1.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C197 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate150 mcg
Choline121 mg
Caffeine0 mg
Water792 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 48. The excerpt below is the record exactly as published.
BOILED POTATOES. Potatoes Boiled in their Skins. — Wash and brush the potatoes well, taking care not to break the skins. When they are quite clean, pack them tightly into a saucepan, and cover them with cold water ; add about half a teaspoonful of salt,
Cook this with the app: pantry check, scaling, and the assistant.