Potato Salad
From Household science and arts, 1913
Presented as published in 1913. 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
802Calories
30 gProtein
175 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein30 g
Carbohydrates175 g
Fiber37 g
Sugars11 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4833 mg
Potassium4432 mg
Calcium438 mg
Iron56 mg
Magnesium317 mg
Phosphorus562 mg
Zinc4.7 mg
Copper8.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate322 mcg
Choline0 mg
Caffeine0 mg
Water900 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 60. The excerpt below is the record exactly as published.
i ts. salt Spk. cayenne legg f C. TTiilk 3 tbs. butter J 0. vinegar double boiler, stirring it constantly until it thickens like boiled custard. Strain it and chill it. Vegetable and Fruit Salads RECIPE 251. 4 cold boiled pota- toes i ts. salt Spk. pepper 1 ts. chopped onion 1 ts. chopped pars- ley 1 c. cold cooked beets (cut in dice) RECIPE 35a. RECIPE 353. RECIPE 354. POTATO SALAD
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