Potato Salad

Name: Potato Salad
Ingredients: 1 qt. of cold boiled potatoes; celery or celery-seed; a tiny bit of onion; 2 eggs; 1 level tblsp. of flour; 1 cup cream and milk mixed; 3 tblsps. sugar; 6 tblsps. vinegar; pinch of mustard; salt and pepper to taste

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

1094Calories

41 gProtein

213 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1094 kcal

Protein41 g

Carbohydrates213 g

Fiber32 g

Sugars44 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol372 mg

Sodium2398 mg

Potassium4029 mg

Calcium502 mg

Iron57 mg

Magnesium300 mg

Phosphorus739 mg

Zinc5.6 mg

Copper8 mg

Manganese12 mg

Vitamin D2 mcg

Vitamin C58 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.9 mcg

Vitamin B62.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate178 mcg

Choline303 mg

Caffeine0 mg

Water995 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 16. The excerpt below is the record exactly as published.

Potato Salad To 1 qt. of cold boiled potatoes, cut fine, add celery or celery- seed, and a tiny bit of onion. Make a dressing of 2 eggs and 1 level tblsp. of flour, beaten together till smooth, 1 cup cream and milk mixed, 3 tblsps. sugar, 6 tblsps. vinegar, pinch of nuistard, dissolved in vinegar, and salt and pepper to taste

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