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Potato Salad (1)
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.6 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium27 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline0.8 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 63. The excerpt below is the record exactly as published.
Potato Salad (1)—Ingredients — Shallot, some cold boiled potatoes, 3 parts of oil to one part of tarragon vinegar, pepper and salt to taste, and asmall quantity of any of the following: powdered sweet herbs, mint, parsley, chervil, tarragon or capers
Cook this with the app: pantry check, scaling, and the assistant.