Composition of Potatoes

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
  • Water, 78.9%
  • Starch, 18%
  • Proteid, 2.1%
  • Mineral matter, .9%
  • Fat, .1%

POTATOES—Give needed bulk to food rather than nourishment, and, lacking proteid, should be used in combination with meat, fish or eggs.

Potatoes are best in the fall when fully ripe. They keep best in a cool, dark, dry cellar. When sprouts appear they should be removed; receiving their nourishment from the starch, they deteriorate the potato.