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Potato Salad (2)
From The Ideal cook book, 1899
Serves 1
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
99Calories
7 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein7.1 g
Carbohydrates5.6 g
Fiber1 g
Sugars2.9 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium66 mg
Potassium163 mg
Calcium36 mg
Iron1 mg
Magnesium11 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C2.4 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate32 mcg
Choline150 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 64. The excerpt below is the record exactly as published.
Potato Salad (2)—Ingredients—Cold boiled potatoes, anchovies, capers, tarragon or powdered sweet herbs, plain salad dressing as above, shallot, hard boiled eggs
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