Potato Salad

Name: Potato Salad
Ingredients: some cold boiled potatoes; finely minced parsley; shallots; thinly sliced lemon; a teaspoonful of grated horse-radish; egg salad dressing; sliced beetroot; pickled walnuts; sprigs of watercress

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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

2Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2.4 kcal

Protein0.1 g

Carbohydrates0.6 g

Fiber0.2 g

Sugars0.4 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium21 mg

Potassium12 mg

Calcium2.8 mg

Iron0 mg

Magnesium1.4 mg

Phosphorus1.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.2 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

Folate2.8 mcg

Choline0.3 mg

Caffeine0 mg

Water4.3 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.

Potato Salad. Slice some cold boiled potatoes very evenly, sprinkle tliem all over with finely minced pars- ley and shallots, and strew a little thinly sliced lemon amongst them. Mix a teaspoonfid of grated horse-radish with an egg salad dressing, and pour it over. Decorate with sliced beet- rootj pickled walnuts, and sprigs of watercress

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