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Potato and Beet Salad
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
32Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1 g
Carbohydrates6.7 g
Fiber1.6 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium208 mg
Calcium7.4 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline2.7 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 110. The excerpt below is the record exactly as published.
Potato and Beet Salad. Boil 3 white crisp potatoes. When cool cut in halves, then across in thin slices. With a fork mix in a little grated onion. Put in center of salad dish and surround with beets that have been cooked and cut in blocks.
Cook this with the app: pantry check, scaling, and the assistant.