vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Beet and Potato Salad

Name: Beet and Potato Salad
Yield: 1 servings
Ingredients: equal portions of cold boiled beet; and potato cut in dice.; Serve with cream dressing; seasoned with salt; and pepper.

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

276Calories

8 gProtein

55 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories276 kcal

Protein8.2 g

Carbohydrates55 g

Fiber14 g

Sugars9.4 g

Total Fat4.8 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol0 mg

Sodium10068 mg

Potassium1426 mg

Calcium154 mg

Iron4.3 mg

Magnesium105 mg

Phosphorus170 mg

Zinc1.2 mg

Copper0.7 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A9.5 mcg

Vitamin E0.9 mg

Vitamin K45 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate162 mcg

Choline25 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.

Beet and Potato Salad. — Mix together, with a fork, equal portions of cold boiled beet and potato cut in dice. Serve with cream dressing seasoned with salt and pepper.

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