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To Bake Potatoes
From The home cook book, 1905
Serves 1
Baking time may vary based on potato quality and size.
Presented as published in 1905. 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
117Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories117 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium375 mg
Potassium611 mg
Calcium68 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Water117 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 92. The excerpt below is the record exactly as published.
TO BAKE POTATOES CHOOSE smooth potatoes, of equal size so far as may be, and large, for a small potato baked is apt to be nothing but skin. Wash the potatoes clean, dry with a cloth, chip off the skin at either end to allow the steam to escape and help to the potatoes' mealiness, put in a hot oven
Cook this with the app: pantry check, scaling, and the assistant.