Boiled Potatoes
From A handbook of home economics, 1912
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
809Calories
22 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories809 kcal
Protein22 g
Carbohydrates184 g
Fiber22 g
Sugars8.6 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7062 mg
Potassium4464 mg
Calcium130 mg
Iron8.6 mg
Magnesium242 mg
Phosphorus599 mg
Zinc3.2 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C207 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate158 mcg
Choline127 mg
Caffeine0 mg
Water832 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 7. The excerpt below is the record exactly as published.
Boiled Potatoes Select potatoes of medium size. Wash thoroughly, using a vegetable brush, and pare as thinly as possible, leaving them in cold water until ready to cook. Cook in boiling, salted water, covered, until a fork pierces them easily (from 20 to 25 m.). Allow 1 tbsp. salt to 7 potatoes
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