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Potato Salad
From Kirmess cook book, 1907
Serves 6
For six people.
Presented as published in 1907. 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
146Calories
4 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein3.9 g
Carbohydrates33 g
Fiber4.4 g
Sugars4.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium751 mg
Calcium35 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate37 mcg
Choline23 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 90. The excerpt below is the record exactly as published.
POTATO SALAD. Clayiom, Mrs. Gould's Butler. For six people, take a half dozen potatoes, cut in dice; take three small onions, one green pepper, some parsley
Cook this with the app: pantry check, scaling, and the assistant.