Potato and Beet Salad
From Cooks in clover, 1889
Recipe by Mrs. P. E. Kipp.
Presented as published in 1889. 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
1088Calories
5 gProtein
22 gCarbs
105 gFat
Full nutrition (34 nutrients)
Calories1088 kcal
Protein5 g
Carbohydrates22 g
Fiber0 g
Sugars13 g
Total Fat105 g
Saturated Fat61 g
Monounsaturated Fat23 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol299 mg
Sodium56 mg
Potassium238 mg
Calcium164 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline5.1 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Cooks in clover (1889), page 20. The excerpt below is the record exactly as published.
Potato and Beet Salad. — Cut well-cooked cold potatoes and beets into small dice, and mix well; set in a cool place till it has all become a delicate pink,-by mixing ; then put it in small piles on lettuce leaves, and pour over it the following dressing : Boston Cooking School Dressing, Nice for all kinds of Salads. — One dessert spoon of salt, one tablespoon of sugar, two of melted butter, and a little red pepper. Add three well beaten eggs, one teacup of vinegar, and, lastly, one cup of cream
Cook this with the app: pantry check, scaling, and the assistant.