To Prepare Potatoes

Name: To Prepare Potatoes
Ingredients: Select smooth potatoes of uniform size for cooking at the same time.; drop into cold water to prevent discoloration.

From A simple course in home economics for rural schools, 1916

Keep a brush for cleaning vegetables.

Presented as published in 1916. 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 mg

Potassium638 mg

Calcium18 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

Water119 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 31. The excerpt below is the record exactly as published.

To Prepare Potatoes. — Select smooth potatoes of uniform size for cooking at the same time. Wash and scrub with a small brush. If the potatoes are to be pealed, remove the thinnest possible layer of skin. If the potatoes are not to be used at once, drop into cold water to prevent discoloration.

Cook this with the app: pantry check, scaling, and the assistant.