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Potatoes, Steamed
From Cassell's dictionary of cookery, 1892
Serves 2
Time: twenty to forty minutes. Sufficient for four or five persons.
Presented as published in 1892. 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
175Calories
5 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein4.6 g
Carbohydrates40 g
Fiber4.8 g
Sugars1.9 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium964 mg
Calcium27 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1340. The excerpt below is the record exactly as published.
Potatoes, Steamed. — Wash and pare some fully-grown potatoes
Cook this with the app: pantry check, scaling, and the assistant.