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Potato and Egg Salad
From The farm cook & rule book, 1923
Serves 4
Celery may be used in place of the cabbage and cucumbers instead of the pickles.
Presented as published in 1923. 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
176Calories
11 gProtein
28 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein11 g
Carbohydrates28 g
Fiber2.5 g
Sugars1 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol120 mg
Sodium106 mg
Potassium807 mg
Calcium73 mg
Iron1.3 mg
Magnesium50 mg
Phosphorus226 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A28 mcg
Vitamin E0 mg
Vitamin K88 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate44 mcg
Choline14 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 75. The excerpt below is the record exactly as published.
Potato and Egg Salad 2 cupfuls cabbage 2 cupfuls cooked potato 2 eggs 2 tablespoonfuls green pepper 2 tablespoonfuls pickle % teaspoonful onion juice 1 tablespoonful parsley
Cook this with the app: pantry check, scaling, and the assistant.