Germansidedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
German Potato Salad
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
50Calories
2 gProtein
1 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein1.7 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol7.9 mg
Sodium90 mg
Potassium25 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1 mcg
Choline5.7 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 30. The excerpt below is the record exactly as published.
German Potato Salad Fry three slices of bacon very crisp and cut in small cubes. Make a sauce by mixing one even teaspoon of flour in the hot fat until smooth, and then add diluted cider vinegar. Pour over sliced boiled potatoes. Add bacon, chopped onions, salt and pepper to taste.
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