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Potatoes, To Bake
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 246. The excerpt below is the record exactly as published.
Potatoes, To Bake Choose good sound potatoes of equal size. Large or medium sized ones are the best. Wash and brush them in cold water until the skins are per- fectly clean, then dry them. Prick the skins, place the potatoes on a tin in a moderate oven and bake them slowly until tender, which can be ascertained by pressing them gently between the finger 'and thumb. The oven must not be too hot, or the skins of the potatoes will become so hardened that they prevent evaporation and the insides will, in consequence, be damp and heavy. When the potatoes are ready, serve them on a hot folded serviette. Small pats of salt butter
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