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To Boil Potatoes
From The art of cookery, 1899
Serves 1
Can be cooked with or without skins based on preference.
Presented as published in 1899. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium638 mg
Calcium21 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 29. The excerpt below is the record exactly as published.
To Boil Potatoes. — Boiling is the most common method of cooking potatoes, yet comparatively few people know how to boil a potato so that it will be dry, mealy, and fine-flavored. To boil either pared or unpared potatoes, put them in a liberal allowance of slightly salted boiling water, and keep them cooking gently until tender enough to be pierced easily with a fork, then drain off the water, sprinkle a little salt over the potatoes, cover them with a towel or napkin, and set the kettle containing them back on the range where they will dry off and keep warm. A medium-sized potato
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