Steamed Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
349Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1928 mg
Calcium54 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 69. The excerpt below is the record exactly as published.
Steamed Potatoes. For the purpose of steaming a utensil called a “ steamer ” is employed ; its construction is very simple, and it well answers the purpose. It consists of a kind of boiler made of cast iron, provided with a large handle ; into this part of the steamer boiling water is poured. Fitting into the top of this boiler is placed another very similar, the difference being that it is perforated with numerous holes. The steamer is placed over a good fire, the steam collects and passes through the little holes into the upper part of the steamer containing the potatoes which cook in the steam. For steaming, potatoes can be left in their skins or else peeled, the same as for boiling. They are first sprinkled with salt
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Cook this with the app: pantry check, scaling, and the assistant.