Boiled Potatoes (Another Way)
From How to cook vegetables, 1911
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
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
Sodium27 mg
Potassium1928 mg
Calcium54 mg
Iron3.7 mg
Magnesium104 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 How to cook vegetables (1911) by Charles Herman Senn, page 69. The excerpt below is the record exactly as published.
oiled Potatoes ( another way). Wash the potatoes, peel them very thinly, and again wash them well. Put them into a saucepan, just cover them with cold water, and boil very gently till tender. Add salt to taste about io minutes before they are done. Drain away the water, dry the potatoes by putting the pan near the fire, thus allowing the steam to escape. Shake the pan occasionally so that the potatoes may become quite dry and floury, then dish up and serve. Salted Potatoes. Prepare a strong brine, clean and brush, without breaking, the skin of about a pound of medium-sized potatoes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.