New Potatoes
From Plain cookery recipes, 1908
Presented as published in 1908. 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
816Calories
18 gProtein
178 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories816 kcal
Protein18 g
Carbohydrates178 g
Fiber14 g
Sugars2.2 g
Total Fat4.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium4490 mg
Potassium893 mg
Calcium625 mg
Iron65 mg
Magnesium91 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate278 mcg
Choline43 mg
Caffeine0 mg
Water887 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 29. The excerpt below is the record exactly as published.
New Potatoes* Potatoes. | Boiling water. One teaspoonful salt to one quart water
Cook this with the app: pantry check, scaling, and the assistant.