Potato Salad
From The Pennsylvania German cook book, 1902
Ready to serve.
Presented as published in 1902. 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
678Calories
26 gProtein
14 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein26 g
Carbohydrates14 g
Fiber0 g
Sugars0.6 g
Total Fat57 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol683 mg
Sodium331 mg
Potassium571 mg
Calcium337 mg
Iron2.6 mg
Magnesium42 mg
Phosphorus538 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 35. The excerpt below is the record exactly as published.
POTATO SALAD. Wash clean and boil potatoes until soft, (not too soft), cool off, pare and cut into slices, (or dice), make dressing of one Clip sour cream, two cups weak vine¬ gar, three eggs beaten in cream, let the vinegar come to a boil, stir in cream and egg slowly until it comes to a boil, put potatoes into a dish, cut an onion over the top, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.