Skins for the Potatoes

Name: Skins for the Potatoes
Ingredients: 2 teaspoons of Hershey's cocoa; 2 teaspoons of cinnamon; 0.25 teaspoon of cloves; 2 teaspoons of powdered sugar

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

55Calories

1 gProtein

13 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories55 kcal

Protein0.7 g

Carbohydrates13 g

Fiber1 g

Sugars9.8 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium92 mg

Potassium23 mg

Calcium3.5 mg

Iron1.3 mg

Magnesium3.9 mg

Phosphorus3.7 mg

Zinc0 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.5 mcg

Choline0.4 mg

Caffeine0 mg

Water0.3 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 63. The excerpt below is the record exactly as published.

Skins for the Potatoes 2 teaspoons of Hershey's cocoa. 2 teaspoons of cinnamon. 14 teaspoon of cloves. 2 teaspoons of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.