Potato and Egg Salad

Name: Potato and Egg Salad
Ingredients: 3 cups boiled coarse diced potatoes (finely shredded); 3 hard boiled eggs; head lettuce; 2 tablespoons parsley; 1 tablespoon onion juice; salt and pepper to suit

From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931

Presented as published in 1931. 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

752Calories

33 gProtein

118 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories752 kcal

Protein33 g

Carbohydrates118 g

Fiber9 g

Sugars6.7 g

Total Fat17 g

Saturated Fat5 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Cholesterol560 mg

Sodium307 mg

Potassium2868 mg

Calcium199 mg

Iron4 mg

Magnesium162 mg

Phosphorus589 mg

Zinc4.1 mg

Copper1.1 mg

Manganese1.2 mg

Vitamin D3.3 mcg

Vitamin C74 mg

Vitamin A261 mcg

Vitamin E1.7 mg

Vitamin K279 mcg

Vitamin B61.8 mg

Vitamin B121.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.3 mg

Folate129 mcg

Choline506 mg

Caffeine0 mg

Water1067 g

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 7. The excerpt below is the record exactly as published.

POTATO AND EGG SALAD 3 cups boiled coarse diced 2 tablespoons parsley potatoes (finely shredded) 3 hard boiled eggs 1 tablespoon onion juice head lettuce salt and pepper to suit

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