vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
New Potatoes
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
354Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8215 mg
Potassium1848 mg
Calcium208 mg
Iron28 mg
Magnesium136 mg
Phosphorus245 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from Kirmess cook book (1907), page 112. The excerpt below is the record exactly as published.
NEW POTATOES. Rose Brown, London, England. Rub the skins oflE new potatoes with coarse towel. Boil gently twenty minutes in boiling water with salt
Cook this with the app: pantry check, scaling, and the assistant.