Americansidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Salad
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
133Calories
3 gProtein
29 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein3.3 g
Carbohydrates29 g
Fiber3.7 g
Sugars6 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.3 mg
Sodium1312 mg
Potassium637 mg
Calcium48 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate32 mcg
Choline19 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 87. The excerpt below is the record exactly as published.
POTATO SALAD. Boil and mash six large potatoes. Mash with butter, salt, and a little milk, and beat until light. Add seven tablespoonfuls of chopped celery, six tablespoonfuls of cucumber pickle, four chopped onions. Boil five eggs hard and mash the yolks with one tablespoonful of mixed mustard with a SALADS. 161 little vinegar, one tablespoonful of sugar, one-half pint of vinegar, pepper and salt to taste
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