Potato Pepper Salad

Name: Potato Pepper Salad
Ingredients: Put a layer of chopped cold potatoes; layer of chopped green peppers; pour over i tablespoonful of oil; a mixture of i^ cup of white vinegar; with 2 tablespoohfuls of water; ^ teaspoonful of sugar

From Delicate dishes, 1896

Presented as published in 1896. 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

147Calories

4 gProtein

28 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories147 kcal

Protein4.3 g

Carbohydrates28 g

Fiber5 g

Sugars2.1 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium378 mg

Potassium613 mg

Calcium76 mg

Iron9.1 mg

Magnesium46 mg

Phosphorus86 mg

Zinc0.7 mg

Copper1.3 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate15 mcg

Choline0 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Delicate dishes (1896), page 6. The excerpt below is the record exactly as published.

POTATO PEPPER SALAD. Put a layer of chopped cold potatoes in a dish and a "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 19 layer of chopped green peppers, removing the seeds ^ pour over i tablespoonful of oil; fill the dish in this way and pour over it a mixture of i^ cup of white vinegar, with 2 tablespoohfuls of water and ^ teaspoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.