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Potato Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Variations can include green onions, lettuce, or fried salt pork.
Presented as published in 1885. 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
296Calories
5 gProtein
54 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories296 kcal
Protein5.2 g
Carbohydrates54 g
Fiber5.6 g
Sugars13 g
Total Fat7.3 g
Saturated Fat1.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium731 mg
Potassium1017 mg
Calcium41 mg
Iron2.1 mg
Magnesium56 mg
Phosphorus140 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate43 mcg
Choline30 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 208. The excerpt below is the record exactly as published.
POTATO SALAD. Potato salad is composed of boiled potatoes, peeled and sliced, one onion, peeled and sliced very thin, to six pota- toes, and plenty of plain salad-dressing ; sometimes a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.