vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet and Potato Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
69Calories
3 gProtein
15 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories69 kcal
Protein2.6 g
Carbohydrates15 g
Fiber3.6 g
Sugars2.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium203 mg
Potassium421 mg
Calcium33 mg
Iron3.7 mg
Magnesium29 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate63 mcg
Water93 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 208. The excerpt below is the record exactly as published.
BEET AND POTATO SALAD. Use equal quantities of boiled new potatoes
Cook this with the app: pantry check, scaling, and the assistant.