Bengeish Potato Salad

Name: Bengeish Potato Salad
Ingredients: Cook five large potatoes; two minced onions; one tablespoonful each of prepared mustard; and melted butter; one teaspoonful of salt; a pinch of black pepper; two-thirds of a teacupful of vinegar

From The Common sense recipe book, 1898

Presented as published in 1898. 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

843Calories

20 gProtein

161 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories843 kcal

Protein20 g

Carbohydrates161 g

Fiber22 g

Sugars19 g

Total Fat13 g

Saturated Fat7.2 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.1 g

Omega-30.2 g

Cholesterol29 mg

Sodium2753 mg

Potassium3681 mg

Calcium194 mg

Iron7.3 mg

Magnesium220 mg

Phosphorus559 mg

Zinc3 mg

Copper1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C170 mg

Vitamin A93 mcg

Vitamin E0.6 mg

Vitamin K18 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.5 mg

Folate172 mcg

Choline112 mg

Caffeine0 mg

Water1042 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 49. The excerpt below is the record exactly as published.

BNGEISH “POTATO SALAD: Cook five large potatoes; mash and mix with two minced onions. Make a dressing of the yolks of two hard-boiled eggs, mashed and mixed with one tablespoonful each of prepared mustard and melted butter; add one teaspoonful of salt, a pinch of black pepper, and two-thirds of a teacupful of vinegar

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