vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Irish Potato Salad
From How we cook in Tennessee .., 1906
Serves 2
Garnish with tomatoes and parsley.
Presented as published in 1906. 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
435Calories
17 gProtein
75 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein17 g
Carbohydrates75 g
Fiber12 g
Sugars9.1 g
Total Fat14 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol202 mg
Sodium6146 mg
Potassium1737 mg
Calcium164 mg
Iron4.9 mg
Magnesium114 mg
Phosphorus340 mg
Zinc2 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D1 mcg
Vitamin C70 mg
Vitamin A83 mcg
Vitamin E1.2 mg
Vitamin K27 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate99 mcg
Choline194 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 49. The excerpt below is the record exactly as published.
Irish Potato Salad.- — For eight persons take four large pota- toes and two large onions. Boil potatoes till done, then beat until very light, season with saltspoon of salt and black pepper. Take the yolks two hard boiled eggs and the yolk of one raw 86 HOW "WE COOK IN TENNESSEE. one, stir till perfectly smooth, one teaspoon mustard, one large tablespoon butter. Mix the mustard with the eggs, adding butter slowly, half teacup vinegar, a teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.