vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
New Potatoes in Their Jackets
From The art of German cooking and baking, 1922
Serves 2
The potatoes must be kept constantly boiling.
Presented as published in 1922. 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
353Calories
10 gProtein
80 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein9.5 g
Carbohydrates80 g
Fiber9.9 g
Sugars3.7 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10527 mg
Potassium1944 mg
Calcium68 mg
Iron3.9 mg
Magnesium107 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A0.2 mcg
Vitamin E0.1 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 83. The excerpt below is the record exactly as published.
NEW POTATOES IN THEIR JACKETS. Quantity lor 6 Persons. 2 lbs. of potatoes 3 tbsps. of salt Water sufficient to cover them 1 tsp. of caraway seeds if desired
Cook this with the app: pantry check, scaling, and the assistant.