To Steam Potatoes
From Instruction in cookery (London School Board receipts), 1890
Only old potatoes can be steamed.
Presented as published in 1890. 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
699Calories
19 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein19 g
Carbohydrates159 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2388 mg
Potassium3856 mg
Calcium110 mg
Iron7.4 mg
Magnesium209 mg
Phosphorus517 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate136 mcg
Choline110 mg
Caffeine0 mg
Water719 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 11. The excerpt below is the record exactly as published.
TO STEAM POTATOES. Ingredients : — 2 lbs. of Potatoes. 1 teaspoonful of Salt
Cook this with the app: pantry check, scaling, and the assistant.