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Boiled Potatoes
From Practical household cookery, 1891
Serves 2
Boiling time is generally about fifteen minutes.
Presented as published in 1891. 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
Sodium1194 mg
Potassium1928 mg
Calcium55 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 158. The excerpt below is the record exactly as published.
boiled potatoes, but that did not prevent his being chaffed about his mis- take for a long time afterwards. 708. BOILED POTATOES. Potatoes are boiled either with the skin on or off. The former is the best. Wash off the dirt by scrubbing with a hard brush, and rinse them well; put into a sauce- pan with enough cold water to cover them, and a teaspoon- f ul of salt for every quart of water ; boil till the potatoes are nearly done, which can be ascertained by inserting a trussing-needle into one or two of them ; then drain off the water, cover the stewpan, and place it by the side of the fire for about five minutes, when the steam and moisture will evaporate and the potatoes get floury; then peel as quickly as possible, and serve. Note. — Potatoes will generally require boiling for a quarter of an hour, but in some instances a longer time is necessary. In all cases they should be served as soon as cooked. 709. POTATO PUR^E. See No. 231. 358 PRACTICAL HOUSEHOLD COOKERY. 7ia POTATOES A LA MAttRE Boil two pounds of potatoes
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