Boiled Potatoes

Name: Boiled Potatoes
Ingredients: Select potatoes of uniform size; For seven potatoes allow one tablespoon salt

From The blue ribbon cook book, 1904

Avoid sending to table in a covered vegetable dish.

Presented as published in 1904. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3500 mg

Potassium0.7 mg

Calcium2.2 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 16. The excerpt below is the record exactly as published.

BOILED POTATOES. Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent discoloration; soak one half hour in the fall, and one to two hours in winter and spring. Cook in boiling salted water until soft, which is easily determined by piercing with a skewer. For seven potatoes allow one tablespoon salt

Cook this with the app: pantry check, scaling, and the assistant.