Potato Salad

Name: Potato Salad
Ingredients: 1 teaspoonful mustard; 1/2 teaspoonful salt; 1/2 teaspoonful sugar; a little pepper; 3 tablespoonfuls melted butter; 1 1/2 tablespoonfuls vinegar; 2 well beaten eggs

From A bill of fare for every day in the year ..., 1892

Add chopped onion if desired.

Presented as published in 1892. 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

445Calories

13 gProtein

3 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein13 g

Carbohydrates2.8 g

Fiber0 g

Sugars2.5 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol459 mg

Sodium1313 mg

Potassium148 mg

Calcium68 mg

Iron1.8 mg

Magnesium13 mg

Phosphorus209 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A436 mcg

Vitamin E2 mg

Vitamin K3.1 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline302 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 66. The excerpt below is the record exactly as published.

otatoe Salad. Bread and Butter. Fruit. Cake. Tea. PoTATOE Salad. — Cut hot boiled potatoes into thin slices and while they are hot mi.x with the following dressing : i teaspoonful mustard, ?,< teaspoonful salt, \2 teaspoonful sugar, a little pepper, dissolve in a very little cold water. Add 3 tablespoonfuls melted butter, II tablespoonfuls vinegar, 2 well beaten eggs

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