Potato and Beet Salad

Name: Potato and Beet Salad
Ingredients: 3 cups cold potatoes; 1 cup cold pickled beets; 1 tablespoon Worcestershire sauce; 1 teaspoon onion juice

From Left-overs made palatable, 1902

Presented as published in 1902. 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

688Calories

21 gProtein

156 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories688 kcal

Protein21 g

Carbohydrates156 g

Fiber24 g

Sugars27 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium2230 mg

Potassium3139 mg

Calcium347 mg

Iron43 mg

Magnesium239 mg

Phosphorus414 mg

Zinc3.6 mg

Copper6.2 mg

Manganese9.5 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A5.3 mcg

Vitamin E0.1 mg

Vitamin K0.9 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.9 mg

Folate131 mcg

Choline35 mg

Caffeine0 mg

Water727 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 23. The excerpt below is the record exactly as published.

POTATO AND BEET SALAD 3 cups cold potatoes i cup cold pickled beets i tablespoon Worcestershire sauce 1 teaspoon onion juice

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