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Potatoes, To Boil in the Skin (Pommes de Terre en Robe de Chambre)
From Cookery for every household, 1914
Serves 4
Potatoes must be sound and free from decay.
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
29Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2434 mg
Potassium162 mg
Calcium13 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.5 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 4 servings.
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 Boil in the Skin (Pommes de Terre en Robe de Chambre) Choose good sound potatoes of equal size. Wash and brush them in cold water until perfectly clean, then put them into a saucepan with boiling water to cover them and salt in the proportion of one dessert-spoonful to a quart of water
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