Old Potatoes Boiled in their Jackets
From The school cookery book, 1881
Presented as published in 1881. 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
349Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2360 mg
Potassium1928 mg
Calcium56 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 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
As published
This recipe was extracted from The school cookery book (1881), page 45. The excerpt below is the record exactly as published.
Old Potatoes Boiled in their Jackets.— Required: potatoes; cold water; i teaspoonful salt to a quart of water. Cleanse them (see page 37). Place them in an iron pan with enough cold water to cover them, and the salt. Bring to the boil ; boil slowly for about 20 minutes ; try with a fork if they are soft. If so, pour away all the water; lift the lid partly off to allow the steam to escape ; place the pan beside the fire till the potatoes are dry, shaking it occasionally to prevent them from sticking to the pan. Remove the skins ; serve hot. Old Potatoes Boiled without their Jackets. — Required: potatoes ; cold water ; 1 teaspoonful salt to a quart of water
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