Boiled Potatoes
From The official handbook for the National Training School for Cookery, 1891
Best to boil potatoes in their skins.
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
699Calories
19 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein19 g
Carbohydrates159 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2388 mg
Potassium3856 mg
Calcium110 mg
Iron7.4 mg
Magnesium209 mg
Phosphorus517 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate136 mcg
Choline110 mg
Caffeine0 mg
Water719 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 95. The excerpt below is the record exactly as published.
Boiled Potatoes. 245 VEGETABLES. Lesson No. u BOILED AND STEAMED POTATOES. Time required for boiling: — Old potatoes, about half an hour. New potatoes, about twenty minutes. Steamed potatoes, half an hour. Now we will show you how to dress Potatoes. For boiling Old Potatoes. 1. We wash two pounds of potatoes well in cold water, and scrub them clean with a scrubbing brush. N.B. — If the potatoes are diseased then we take a sharp knife, peel them, and carefully cut out the eyes and any black specks about the potato, but it is much better to boil them in their skins. 2. We put them in a saucepan with cold water, enough to cover them, and sprinkle over them a teaspoonful of salt
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