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Boiled Potatoes
From The Cook County cook book, 1912
Serves 1
They are better steamed than boiled.
Presented as published in 1912. 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
234Calories
9 gProtein
52 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories234 kcal
Protein8.6 g
Carbohydrates52 g
Fiber9.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium750 mg
Potassium1221 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus162 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water233 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.
BOILED POTATOES.— Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put in fresh cold water, when set over the fire. New potatoes
Cook this with the app: pantry check, scaling, and the assistant.