gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Meat and Potato Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
705Calories
42 gProtein
47 gCarbs
38 gFat
Full nutrition (28 nutrients)
Calories705 kcal
Protein42 g
Carbohydrates47 g
Fiber7.4 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Cholesterol206 mg
Sodium725 mg
Potassium1660 mg
Calcium115 mg
Iron21 mg
Magnesium105 mg
Phosphorus436 mg
Zinc7.8 mg
Copper2.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin B61.3 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate39 mcg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 103. The excerpt below is the record exactly as published.
Meat and Potato Salad. Prepare the meat as directed for beef salad, using, how- ever, one-half the quantity. Add one pint of cold boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.