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To Boil New Potatoes
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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 (33 nutrients)
Calories117 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7375 mg
Potassium613 mg
Calcium72 mg
Iron9.2 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Choline0 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 55. The excerpt below is the record exactly as published.
To Boil New Potatoes. — Scrape or rub the skins off and throw the potatoes into cold water. Put them in a saucepan and cover with boiling water, sprinkle with a little salt and put a small sprig of fresh mint
Cook this with the app: pantry check, scaling, and the assistant.