Americansidepescatariangluten-freedairy-freeegg-freesoy-free
Potato Salad
From The new practical housekeeping, 1890
Serves 2
An excellent salad is made by mixing a quart of potatoes with two tablespoons each of grated onion and chopped parsley, four of chopped beet, and enough dressing to make moist.
Presented as published in 1890. 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
313Calories
11 gProtein
34 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein11 g
Carbohydrates34 g
Fiber9.2 g
Sugars7.6 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol1.7 mg
Sodium403 mg
Potassium729 mg
Calcium155 mg
Iron6.3 mg
Magnesium122 mg
Phosphorus229 mg
Zinc1.5 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0.7 mcg
Vitamin E8.3 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate42 mcg
Choline25 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 495. The excerpt below is the record exactly as published.
Potato Salad. — This salad may be prepared with cooked pota- toes, either cold or hot, though many cooks difier on this point, some maintaining that the potatoes should always be hot, while others meet the most gratifying success in using them cold. It is claimed that a salad made from hot potatoes will keep nicely three or four days, while that from the cold vegetable will soon turn dark. SALADS; 573 For a plain salad either chop the potatoes or slice thinly as pre- ferred, add a small onion, choppea or sliced, to each pint potato, ar- range them on dish without breaking slices and serve witn a good salad dressing poured over, or the dressing is nice added in alter* nate layers with the potato. Some grate the onion over the pota- to, which may be cut in strips if preferred ; or omit the onion and serve with a French Dressing with the addition of celery salt. Some add a few blanched and quartered almonds and hickory-nut iticats. Or sliced lemons or anchovies
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.