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Cold-Meat-and-Potato Salad
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
708Calories
41 gProtein
50 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories708 kcal
Protein41 g
Carbohydrates50 g
Fiber7.9 g
Sugars1.9 g
Total Fat38 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.2 g
Cholesterol197 mg
Sodium863 mg
Potassium1698 mg
Calcium133 mg
Iron21 mg
Magnesium110 mg
Phosphorus430 mg
Zinc7.6 mg
Copper2.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K205 mcg
Vitamin B61.3 mg
Vitamin B128.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate57 mcg
Choline1.6 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 492. The excerpt below is the record exactly as published.
Cold-Meat-and-Fotato Salad. — Cut lib. of cold Meat into thin slices and then again into small squares, and mix with 1 pint of chopped cold potatoes. Put a layer of this at the bottom of a salad-bowl, cover with parsley and salad dressing
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