Boiled Potatoes
From A text-book of cooking, 1915
Presented as published in 1915. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2342 mg
Potassium638 mg
Calcium19 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 28. The excerpt below is the record exactly as published.
one teaspoonful of aalt for each quart of water. The water should be kept boil- ing gently during the entire cooking. Rapidly boiling water wears off the edges of vegetables and breaks them. The water in which vegetables are cooked is called vege- table stock. When vegetables are pared or scraped before cooking in water, the stock should be utilized in making vegetable sauces. Most satisfactory results may he obtained by steaming veg- etables. By using this method, vegetables can. be pared and cut into pieces and then cooked with little loss of nutrients- 62 THE COOKING OF FOODS TIME FOR COOKING VEGETABLES IN WATER Potatoes 25-30 minutes Sweet Potatoes 15-25 minutes Carrots 35-45 minutes Turnips 45 minutes Beets (young) 45 minutes Beets (old) 3-4 hours Parsnips 30-46 minutes Green Corn 12-20 minutes BOILED POTATOES
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