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Potato, Onion and Celery Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
105Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein2.8 g
Carbohydrates24 g
Fiber3 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium28 mg
Potassium586 mg
Calcium31 mg
Iron1 mg
Magnesium32 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline16 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 335. The excerpt below is the record exactly as published.
POTATO, ONION AND CELERY SALAD. Three good-sized potatoes boiled and cut into one-half-inch squares; two heads of celery cut fine; one onion
Cook this with the app: pantry check, scaling, and the assistant.