Potato Salad

Name: Potato Salad
Ingredients: Peel small solid potatoes; four spoonsfull of olive oil; Onions can be used if desired; pepper; salt; one spoonfull of vinegar; add a little soup stock or water if too dry

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories2.7 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat8.4 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.9 g

Omega-30.4 g

Cholesterol0 mg

Sodium0.3 mg

Potassium0.3 mg

Calcium0.9 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 19. The excerpt below is the record exactly as published.

POTATO SALAD. Peel small solid potatoes 'hot, cut in even slices, not too thin. Add to each quart four spoonsfull of olive oil. Onions can be used if desired ; pepper and salt. Mix this, and last add one spoonfull of vinegar

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