Conrad's Sweet Potato Salad

Name: Conrad's Sweet Potato Salad
Ingredients: Boil three large sweet potatoes; Cut into very small pieces two stalks of celery; Season with salt and pepper; Three tablespoons salad oil; two of vinegar; one teaspoonful onion juice; one saltspoon each salt and pepper

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

449Calories

7 gProtein

71 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories449 kcal

Protein6.6 g

Carbohydrates71 g

Fiber0.1 g

Sugars24 g

Total Fat15 g

Saturated Fat1 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium79 mg

Potassium2115 mg

Calcium127 mg

Iron1.6 mg

Magnesium84 mg

Phosphorus163 mg

Zinc1.4 mg

Copper0.7 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A0 mcg

Vitamin E4.6 mg

Vitamin K1.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1.7 mg

Folate1 mcg

Choline0.3 mg

Caffeine0 mg

Water419 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.

Boil three large sweet potatoes. Cut into half inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper, and pour over a French dressing made as follows: Three tablespooniuls salad oil, two of vinegar, one teaspoonful onion juice, one saltspoon each salt and pepper

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