Potato and Tomato Salad
From Left-overs made palatable, 1902
Presented as published in 1902. 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
202Calories
8 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein7.7 g
Carbohydrates44 g
Fiber9.2 g
Sugars3.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium569 mg
Potassium1268 mg
Calcium116 mg
Iron14 mg
Magnesium84 mg
Phosphorus157 mg
Zinc1.2 mg
Copper2.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate45 mcg
Choline10 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 23. The excerpt below is the record exactly as published.
POTATO AND TOMATO SALAD I cup boiled new potatoes I cup fresh tomatoes I green pepper
Cook this with the app: pantry check, scaling, and the assistant.