Potatoes (Savoury)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
238Calories
7 gProtein
56 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein7.3 g
Carbohydrates56 g
Fiber12 g
Sugars7.8 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium1189 mg
Calcium163 mg
Iron4 mg
Magnesium92 mg
Phosphorus169 mg
Zinc1 mg
Copper0.6 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K45 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate55 mcg
Choline30 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 56. The excerpt below is the record exactly as published.
your potatoes into boiling water with a good tea- spoonful of salt ; boil for twenty minutes ; when soft which can be felt easily by pricking with a fork, throw the water off, put the potatoes back (if with their jackets on) into the saucepan, putting the pot on the stove for a few minutes till the skins burst. If the potatoes are peeled leave them in the colander on the steam ; toss them, and send them in looking nice and mealy. The Dutch people serve boiled potatoes with a little melted butter. 17a POTATOES (SAVOURY)— PRESERVE. [P POTATOES {SAVOURY). (Mrs. Manuel's Recipe.) Bake yonr potatoes, then cut in half and scoop out the iii'side, which mix with a little chopped parsley, onion, nutmeg, cheese, pepper, and salt ; put back into the skins, e^g and bread-crumb
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