Boiled Potatoes
From Domestic science (Clark, Cornell home economics), 1911
This method helps to understand the effects of cooking time on potatoes.
Presented as published in 1911. 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
231Calories
6 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein6.2 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2380 mg
Potassium1285 mg
Calcium66 mg
Iron2.4 mg
Magnesium79 mg
Phosphorus171 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline36 mg
Caffeine0 mg
Water1183 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 11. The excerpt below is the record exactly as published.
two or three potatoes. Put them in boiling water, salted (1 tsp. salt to 1 qt. water
Cook this with the app: pantry check, scaling, and the assistant.