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Potatoes Baked in Their Jackets
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
217Calories
3 gProtein
26 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein3.2 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat12 g
Saturated Fat7.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium11 mg
Potassium641 mg
Calcium21 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline21 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 41. The excerpt below is the record exactly as published.
nice smooth potatoes, peel them, and slice very thin with a machine for the purpose, or a cabbage-cutter. Throw in cold water. Pour boil- ing water on them till they are clear. Then pour ice water on them to crisp them. Wipe dry and drop one at a time into boiling lard and cook a pretty brown. POTATOES BAKED IN THEIR JACKETS After washing and drying potatoes, put them in a pan and set in oven for an hour or more. Re- move when the skins break easily. If greased with either lard or butter
Cook this with the app: pantry check, scaling, and the assistant.