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Boiled Potatoes
From The new century cookery book, 1901
Serves 1
Cooking time is about half an hour.
Presented as published in 1901. 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
349Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9727 mg
Potassium1930 mg
Calcium60 mg
Iron3.8 mg
Magnesium105 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 395. The excerpt below is the record exactly as published.
Boiled Potatoes. — Wash and peel thinly the potatoes, put them in a saucepan of cold water, sufficient to well cover them, add a little salt
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