Boiled Potatoes
From The school kitchen textbook, 1915
Pare potatoes if necessary to save time before serving or if very large or inferior quality.
Presented as published in 1915. 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
1393Calories
33 gProtein
309 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1393 kcal
Protein33 g
Carbohydrates309 g
Fiber29 g
Sugars8.3 g
Total Fat5.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium4535 mg
Potassium4081 mg
Calcium715 mg
Iron71 mg
Magnesium264 mg
Phosphorus645 mg
Zinc3.6 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)25 mg
Folate391 mcg
Choline134 mg
Caffeine0 mg
Water1481 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Boiled Potatoes 1 qt. boiling water. 6 large potatoes. 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.