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Potato Salad
From Cookery and housekeeping, 1882
Serves 4
Slices of beetroot or Portugal onions may be used instead of cucumber.
Presented as published in 1882. 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
70Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein2.5 g
Carbohydrates13 g
Fiber2.5 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium741 mg
Potassium417 mg
Calcium62 mg
Iron4.4 mg
Magnesium32 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A64 mcg
Vitamin E0.1 mg
Vitamin K264 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate29 mcg
Choline2 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 144. The excerpt below is the record exactly as published.
POTATO SALAD. Potato Salad. Take cold potatoes, cut them in slices, and, if cucumbers are in season, slices of cucumber pre- viously drained of their water. Arrange in a circle, in alternate slices ; make a salad dressing with oil, vinegar, fine herbs, pepper and salt
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