Potato Salad

Name: Potato Salad
Ingredients: four large Irish potatoes; two onions minced; the yolks of hard-boiled eggs; one-half teacup vinegar; one teaspoontul black pepper; ten dessertspoons celery seed; one tablespoonful mustard; melted butter

From Popular cook book, 1899

Presented as published in 1899. 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

757Calories

31 gProtein

107 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories757 kcal

Protein31 g

Carbohydrates107 g

Fiber21 g

Sugars1.4 g

Total Fat23 g

Saturated Fat10 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol402 mg

Sodium1807 mg

Potassium2629 mg

Calcium351 mg

Iron38 mg

Magnesium203 mg

Phosphorus525 mg

Zinc3.8 mg

Copper5.3 mg

Manganese8.5 mg

Vitamin D2.2 mcg

Vitamin C31 mg

Vitamin A242 mcg

Vitamin E1.4 mg

Vitamin K5.3 mcg

Vitamin B61.6 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.5 mg

Folate106 mcg

Choline297 mg

Caffeine0 mg

Water671 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 8. The excerpt below is the record exactly as published.

POTATO SALAD. Boil four large Irish potatoes, peel and mash; mince two onions and add to the potatoes. Make a dressing of 22 [eer the yolks of hard-boiled eggs, one-half teacup vinegar, one teaspoontul black pepper, ten dessertspoons celery seed and salt, one tablespoonful mustard and melted butter

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