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To Boil New Potatoes
From The home cook book, 1905
Serves 4
Adjust flour quantity based on milk amount.
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
110Calories
5 gProtein
14 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories110 kcal
Protein5.3 g
Carbohydrates14 g
Fiber1.2 g
Sugars5.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium140 mg
Potassium338 mg
Calcium167 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus145 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C2 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate6.9 mcg
Choline22 mg
Water137 g
Estimated from matched ingredients across 4 servings.
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 BOIL NEW POTATOES Use a coarse cloth for rubbing off the skin of the pota- toes. While washing, cut a small piece from the ends of each potato to help to their boiling. Drop them in boiling water without salt and boil till done. They may be served whole and plain to eat with butter, or a cream dressing may be made by pouring new milk on the cooked potatoes, and thickening the milk with a tablespoon or two of flour — the flour used according to the quantity of the milk, a tablespoon to a pint of milk. To the milk add salt to your taste
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