Potatoes
From Home cookery, 1898
Do not let them stand in the dish before serving.
Presented as published in 1898. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14112 mg
Potassium41 mg
Calcium122 mg
Iron0.1 mg
Magnesium38 mg
Phosphorus0 mg
Zinc0 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3782 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 42. The excerpt below is the record exactly as published.
Potatoes. Old potatoes should be chosen of as nearly the same size as possible, or the small ones will be cooked before the large ones. They must be well scrubbed, and may be boiled in their skins, or peeled very thinly. After they are peeled they must be put into cold water, but they should not be allowed to remain soaking in this for more than ten minutes. Have ready a saucepan of boiling water in which there are two tablespoonfuls of salt to one gallon of water
Cook this with the app: pantry check, scaling, and the assistant.