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Potatoes, To Roast
From Cookery for every household, 1914
Serves 1
If roasting meat, potatoes can be cooked in the same tin.
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 247. The excerpt below is the record exactly as published.
Potatoes, To Roast Potatoes. Dripping. A little flour. Salt. Wash and peel the required number of potatoes as directed in Recipe 532. Put them into a saucepan with boiling water to cover them and add a little salt. Allow them to boil for 10 minutes, and then drain. Dredge the potatoes with a little fine flour and put them in a baking tin with some good melted dripping
Cook this with the app: pantry check, scaling, and the assistant.