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Quick-Baked Potatoes
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
393Calories
9 gProtein
86 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein9 g
Carbohydrates86 g
Fiber7.3 g
Sugars1.6 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium860 mg
Potassium739 mg
Calcium258 mg
Iron26 mg
Magnesium57 mg
Phosphorus138 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate124 mcg
Choline28 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 444. The excerpt below is the record exactly as published.
uick-Baked I^otatoeSy mepare as above, cook in boiling water fifteen or twenty minutes, drain and place in a hot oven till skins are well browned — about eight or ten minutes, press and serve as above. Potatoes baked in ashes, known best as Roasted Potatoes are very delicious, and are considered the most wholesome and delicate way of pre- paring them. Scrape away ashes, put inpotatoes, cover with pure ashes first, and then hot coals. Or, if With Meat, peel and place in pan, around the meat, not touching each other, generally about three quarters of an hour^ before meat is done. See that the pan contains plenty of drippings, baste the potatoes often and with proper heat they will be brown and crisp without, and white and mealy within. Some boil half done, peel, roll in flour, place in pan and finish as above. ^ It is better to halve very old and^ large potato
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