Potato Salad
From French dishes for American tables, 1886
Presented as published in 1886. 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
1470Calories
53 gProtein
324 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1470 kcal
Protein53 g
Carbohydrates324 g
Fiber62 g
Sugars6.4 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium4507 mg
Potassium7553 mg
Calcium848 mg
Iron110 mg
Magnesium556 mg
Phosphorus1017 mg
Zinc8.2 mg
Copper16 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A5.3 mcg
Vitamin E0 mg
Vitamin K21 mcg
Vitamin B64.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)22 mg
Folate210 mcg
Choline9.3 mg
Caffeine0 mg
Water1563 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 77. The excerpt below is the record exactly as published.
Potato Salad. Chop fine a dozen cold boiled potatoes, also a medium-sized onion, and a teaspoonful of chervil. Put in a bowl ten table- spoonfuls of oil and two of vinegar ; season with ^8 FRENCH DISHES. pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.