Boiled Potatoes
From The Mary Frances cook book, 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
1386Calories
37 gProtein
315 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1386 kcal
Protein37 g
Carbohydrates315 g
Fiber38 g
Sugars15 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium7107 mg
Potassium7651 mg
Calcium220 mg
Iron15 mg
Magnesium414 mg
Phosphorus1026 mg
Zinc5.4 mg
Copper2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C355 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B65.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate270 mcg
Choline218 mg
Caffeine0 mg
Water1426 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 10. The excerpt below is the record exactly as published.
Boiled Potatoes. 1. Wash potatoes. 2. Pare, throwing into cold water. 3. Drain; cover with boiling water, allowing 1 tablespoon salt to every twelve potatoes
Cook this with the app: pantry check, scaling, and the assistant.