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German Potato Salad

Name: German Potato Salad
Yield: 3 servings
Cuisine: German
Ingredients: 2 cups diced raw potato; 1 teaspoon grated raw onion; 1 onion; 2 tablespoons bacon fat, hot; French Dressing *; 1 slice bacon, fried and crumbled; Lettuce

From Boston Cooking-School cook book, 1896

Serves 3

Presented as published in 1896. 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

301Calories

5 gProtein

33 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories301 kcal

Protein5.3 g

Carbohydrates33 g

Fiber3.2 g

Sugars1.3 g

Total Fat17 g

Saturated Fat5.1 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol12 mg

Sodium149 mg

Potassium929 mg

Calcium47 mg

Iron1.3 mg

Magnesium48 mg

Phosphorus133 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C30 mg

Vitamin A2.8 mcg

Vitamin E0.8 mg

Vitamin K44 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate23 mcg

Choline24 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 211. The excerpt below is the record exactly as published.

GERMAN POTATO SALAD 2 cups diced raw potato 1 teaspoon grated raw onion 1 onion 2 tablespoons bacon fat, hot French Dressing * 1 slice bacon, fried and crumbled Lettuce

Cook this with the app: pantry check, scaling, and the assistant.