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Potato and Egg Salad

Name: Potato and Egg Salad
Yield: 3 servings
Cuisine: American
Ingredients: Cut cold boiled potatoes in one-fourth inch cubes. Have two cups.; Add one cup shredded cabbage.; three hard boiled eggs, finely chopped; two tablespoons of chopped pickles; two tablespoons green peppers, finely chopped; a little chopped parsley; a few drops of onion juice

From Delta Gamma cook book, 1922

Serves 3

Presented as published in 1922. 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

218Calories

12 gProtein

31 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories218 kcal

Protein12 g

Carbohydrates31 g

Fiber6.9 g

Sugars0.9 g

Total Fat5.6 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.8 g

Cholesterol187 mg

Sodium518 mg

Potassium889 mg

Calcium134 mg

Iron10 mg

Magnesium63 mg

Phosphorus189 mg

Zinc1.3 mg

Copper1.3 mg

Manganese2.2 mg

Vitamin D1.1 mcg

Vitamin C49 mg

Vitamin A79 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate83 mcg

Choline147 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 30. The excerpt below is the record exactly as published.

Potato and Egg Salad Cut cold boiled potatoes in one-fourth inch cubes. Have two cups. Add one cup shredded cabbage, three hard boiled eggs, finely chopped, two tablespoons of chopped pickles, two tablespoons green peppers, finely chopped, a little chopped parsley and a few drops of onion juice

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