Boiled Potatoes
From Domestic cookery, 1886
Cooking time varies according to size and kind.
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
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
Sodium2393 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 Domestic cookery (1886) by H. M. Young, page 29. The excerpt below is the record exactly as published.
Choose the potatoes as near one size as possible, wash them, peel them very thinly, and remove the eyes ; as they are peeled drop them into cold water until they are all ready ; put them into a pan of cold water, adding one teaspoonful of salt to each quart of water
Cook this with the app: pantry check, scaling, and the assistant.