Americansidevegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Salad (3)
From The Ideal cook book, 1899
Serves 4
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
166Calories
6 gProtein
36 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein6 g
Carbohydrates36 g
Fiber8.2 g
Sugars1.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2289 mg
Potassium817 mg
Calcium85 mg
Iron12 mg
Magnesium63 mg
Phosphorus124 mg
Zinc0.9 mg
Copper1.8 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K71 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate25 mcg
Choline5.5 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
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 (3)—Ingredients—Five cold boiled potatoes, 4 a small beetroot, % a Spanish onion, 3 inches of pickled cucumber, salad dressing as above, a little English mustard, sweet powdered herbs, hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.