Potatoes, Boiled in Their Jackets
From Camp cookery (Kephart), 1910
Do not leave potatoes in water after cooking.
Presented as published in 1910. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 59. The excerpt below is the record exactly as published.
Potatoes, Boiled in Their Jackets. — After wash- ing thoroughly, and gouging out the eyes, snip off a bit from each end of the potato; this gives a vent to the steam and keeps potatoes from burst- VEGETABLES.— SOUPS. 123 ing open. I prefer to j)ut them in cold water and bring it gradually to a boil, because the skin of the potato contains an acid poison which is thus extracted. The water in which potatoes have been boiled will poison a dog. Of course we don't "eat 'em skin and all/' like the people in the nursery- rhyme; but there is no use in driving the bitter- ness into a potato. Boil gently, but continuously, throw in a little salt
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Cook this with the app: pantry check, scaling, and the assistant.