Americansidepescatariangluten-freedairy-freenut-freesoy-free
Potato Salad
From Modern cookery, in all its branches, 1884
Serves 1
This salad is the result of great experience and reflection; improvements are not recommended.
Presented as published in 1884. 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
403Calories
20 gProtein
54 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein20 g
Carbohydrates54 g
Fiber6.6 g
Sugars3.7 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol377 mg
Sodium5052 mg
Potassium1438 mg
Calcium105 mg
Iron4 mg
Magnesium85 mg
Phosphorus362 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C59 mg
Vitamin A150 mcg
Vitamin E1.2 mg
Vitamin K7 mcg
Vitamin B61 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate90 mcg
Choline335 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 142. The excerpt below is the record exactly as published.
Two well-boiled potatoes, passed through a sieve ; a teaspoonful of mustard; two teaspoonsful of salt; one of essence of anchovy; about a quarter of a teaspoonful of very finely-chopped onions, well bruised into the mixture ; three tablespoonsful of oil ; one of vinegar ; the yolks of two eggs, hard boiled
Cook this with the app: pantry check, scaling, and the assistant.