vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bolivia Salad
From Atlanta women's club cook book, 1921
Serves 1
Recipe contributed by Mrs. D. F. Stevenson.
Presented as published in 1921. 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
427Calories
24 gProtein
50 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein24 g
Carbohydrates50 g
Fiber4.6 g
Sugars2.8 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium223 mg
Potassium1160 mg
Calcium104 mg
Iron3.5 mg
Magnesium75 mg
Phosphorus410 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C64 mg
Vitamin A255 mcg
Vitamin E1.6 mg
Vitamin K21 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.7 mg
Folate111 mcg
Choline473 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 29. The excerpt below is the record exactly as published.
BOLIVIA SALAD. 11/2 cups hard boiled potatoes 1/2 tbls. chopped chives. (cubed). 11/2 tbls. finely chopped red 3 hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.