vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes, To Steam
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 Steam Steaming is one of the simplest and best ways of cooking potatoes. Prepare the potatoes as for boiling (Recipe 532), and cut them to an equal size. Put them into a steamer and sprinkle with salt. Place the steamer on the top of a saucepan of boiling water, and put on the nd. Keep the water in the saucepan underneath the potatoes quickly boiling all the time. The time for cooking will depend on the size and kind of potato. When they can be pierced easily with a skewer, cover them with a clean cloth, remove the steamer from the water and stand it in a warm place until the Potatoes are dry and mealy. Ten minutes should e sufficient. Time to cook, 30 to 40 minutes. 535. Potatoes, To Bake Choose good sound potatoes of equal size
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.