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American Potato Salad
From The household (of the Detroit free press), 1886
Serves 1
Alternatively, slice cold potatoes and young onions.
Presented as published in 1886. 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
353Calories
9 gProtein
80 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein9.4 g
Carbohydrates80 g
Fiber9.7 g
Sugars4.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium28 mg
Potassium1941 mg
Calcium56 mg
Iron3.7 mg
Magnesium105 mg
Phosphorus261 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate70 mcg
Choline55 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 501. The excerpt below is the record exactly as published.
AMERICAN POTATO SALAD. Take as many cold potatoes, boiled with the skins on, and peeled while hot, as may be required. Cut into small pieces, half the size of a hickory-nut, add one tablespoonful of grated onion
Cook this with the app: pantry check, scaling, and the assistant.