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Cold Meat and Potato Salad

Name: Cold Meat and Potato Salad
Yield: 2 servings
Ingredients: one pound of cold meat; one pint of chopped, cold boiled potatoes; a little parsley; celery; onion; salad dressing of oil, vinegar, salt, and white pepper

From Kirmess cook book, 1907

Serves 2

Presented as published in 1907. 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

683Calories

40 gProtein

47 gCarbs

37 gFat

Full nutrition (28 nutrients)

Calories683 kcal

Protein40 g

Carbohydrates47 g

Fiber7.4 g

Total Fat37 g

Saturated Fat16 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.1 g

Cholesterol197 mg

Sodium718 mg

Potassium1629 mg

Calcium115 mg

Iron20 mg

Magnesium104 mg

Phosphorus423 mg

Zinc7.5 mg

Copper2.4 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin B61.2 mg

Vitamin B128.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate38 mcg

Water321 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.

COLD MEAT AND POTATO SALAD. Mrs. Seely's Cook Book. Cut one pound of cold meat into inch squares and mix with one pint of chopped, cold boiled potatoes. Put a layer in the bottom of a salad bowl, sprinkle with a little parsley, celery, and onion, chopped very fine, and moisten with a salad dressing of oil, vinegar, salt, and white pepper

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