Potato Salad
From Durham cook book ..., 1921
This salad is hearty and filling.
Presented as published in 1921. 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
1040Calories
32 gProtein
110 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories1040 kcal
Protein32 g
Carbohydrates110 g
Fiber16 g
Sugars9.2 g
Total Fat54 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium20 mg
Potassium2533 mg
Calcium191 mg
Iron5.5 mg
Magnesium215 mg
Phosphorus773 mg
Zinc3.8 mg
Copper1.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A8.4 mcg
Vitamin E0.1 mg
Vitamin K40 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate63 mcg
Choline52 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 45. The excerpt below is the record exactly as published.
POTATO SALAD. Two cups boiled potatoes diced, one cup shredded cabbage or apple diced, one large oniou, one-half cup nut meats, several sprigs parsley
Cook this with the app: pantry check, scaling, and the assistant.