Potato Salad

Name: Potato Salad
Ingredients: cold boiled potatoes enough to fill a quart dish; salt to taste; pepper to taste; two small onions very fine; half a cupful of vinegar; one teaspoon of butter; yolks of two eggs; fill the cup with thick sweet cream

From Choice recipes, 1900

Presented as published in 1900. 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

986Calories

42 gProtein

183 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein42 g

Carbohydrates183 g

Fiber35 g

Sugars13 g

Total Fat14 g

Saturated Fat3.5 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol382 mg

Sodium2404 mg

Potassium4238 mg

Calcium537 mg

Iron57 mg

Magnesium313 mg

Phosphorus776 mg

Zinc5.8 mg

Copper8.1 mg

Manganese13 mg

Vitamin D2 mcg

Vitamin C69 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1.5 mcg

Vitamin B62.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate194 mcg

Choline312 mg

Caffeine0 mg

Water1157 g

As published

This recipe was extracted from Choice recipes (1900), page 7. The excerpt below is the record exactly as published.

POTATO SALAD— Mrs. Harvey Slice cold boiled potatoes enough to fill a quart dish ; salt and pepper to taste. Chop two small onions very fine and add to potatoes. Put half a cupful of vinegar and one teaspoon of butter in a pan and let it heat gradually. Beat the yolks of two eggs well, pour into a cup, and fill the cup with thick sweet cream

Cook this with the app: pantry check, scaling, and the assistant.