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Potato and Egg Salad
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
281Calories
14 gProtein
40 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein14 g
Carbohydrates40 g
Fiber4.7 g
Sugars2.1 g
Total Fat7.3 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium120 mg
Potassium1060 mg
Calcium69 mg
Iron3.1 mg
Magnesium61 mg
Phosphorus277 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C44 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K4.7 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate69 mcg
Choline248 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 27. The excerpt below is the record exactly as published.
POTATO AND EGG SALAD. Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of watercress
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