Aunt Dell's Potato and Egg Salad

Name: Aunt Dell's Potato and Egg Salad
Ingredients: There should be 1 1/2 cups.; 1 canned pimento drained; 2 slices of onion finely chopped; 1 large cucumber sliced; whites of 3 hard-boiled eggs

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

647Calories

33 gProtein

94 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories647 kcal

Protein33 g

Carbohydrates94 g

Fiber16 g

Sugars14 g

Total Fat17 g

Saturated Fat5.1 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Cholesterol560 mg

Sodium1044 mg

Potassium2339 mg

Calcium328 mg

Iron23 mg

Magnesium166 mg

Phosphorus573 mg

Zinc4 mg

Copper3.2 mg

Manganese5.1 mg

Vitamin D3.3 mcg

Vitamin C40 mg

Vitamin A224 mcg

Vitamin E1.6 mg

Vitamin K50 mcg

Vitamin B61.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)4.6 mg

Folate157 mcg

Choline459 mg

Caffeine0 mg

Water833 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 21. The excerpt below is the record exactly as published.

Aunt Dell's Potato and Egg Salad Cut cold boiled potatoes in }^ inch cubes. There should be IH cups. Add 1 canned pimento drained and cut in thin strips, 2 slices of onion finely chopped, ^ large cucumber sliced. Serve with sour cream dressing. Arrange in a mound. Chop whites of 3 hard-boiled eggs

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