Jellied Potato Salad

Name: Jellied Potato Salad
Ingredients: One quart cold boiled potatoes cut in dice; a very little onion; celery; cucumber

From The Federation cook book, 1910

Recipe attributed to MRS. ETTA V. MOXLEY.

Presented as published in 1910. 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

800Calories

29 gProtein

176 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories800 kcal

Protein29 g

Carbohydrates176 g

Fiber32 g

Sugars6.4 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium2296 mg

Potassium4324 mg

Calcium490 mg

Iron55 mg

Magnesium309 mg

Phosphorus584 mg

Zinc4.7 mg

Copper8.1 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K49 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate118 mcg

Choline9.2 mg

Caffeine0 mg

Water1063 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 12. The excerpt below is the record exactly as published.

Jellied Potato Salad One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine decorate with sliced pimolas. Put the potatoes with a very little onion, celery and cucumber

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