Beetroot and Potato Salad

Name: Beetroot and Potato Salad
Ingredients: 1 boiled beetroot; 6 large new or kidney potatoes; hard-boiled egg; watercress; oil; pepper; salt; chervil; chives

From How to cook vegetables, 1911

Presented as published in 1911. 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

780Calories

32 gProtein

155 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories780 kcal

Protein32 g

Carbohydrates155 g

Fiber30 g

Sugars0.6 g

Total Fat6.2 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.1 g

Cholesterol187 mg

Sodium2312 mg

Potassium3726 mg

Calcium430 mg

Iron55 mg

Magnesium275 mg

Phosphorus572 mg

Zinc4.5 mg

Copper7.9 mg

Manganese12 mg

Vitamin D1.1 mcg

Vitamin C47 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B62.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)11 mg

Folate112 mcg

Choline147 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.

Beetroot and Potato Salad. i boiled beetroot, vinegar, 6 large new or kidney potatoes, hard-boiled egg, watercress, oil, pepper, salt, chervil, chives

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