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Potato Salad
From A year's cookery, 1880
Serves 1
If made with potatoes alone, mix half an hour before serving. If salad leaves are included, mix just before serving.
Presented as published in 1880. 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
362Calories
13 gProtein
80 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein13 g
Carbohydrates80 g
Fiber15 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1137 mg
Potassium1897 mg
Calcium213 mg
Iron28 mg
Magnesium140 mg
Phosphorus252 mg
Zinc2.1 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K62 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate54 mcg
Choline1.5 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 120. The excerpt below is the record exactly as published.
Potato Salad. Apple Pie. Breakfast. — Savoury Eggs (January 1st) ; Potted Beef made yesterday (January 23rd) ; Bread and Milk (January 25th). Dinner. — Tomato Pur5e (March 11th). Fore-quarter of Lamb (March 4th or March 8th). — When the lamb is ready for the table t the shoulder should be raised from the ribs with a sharp knife, and i a slice of butter, a sprinkling of salt, and a squeeze of lemon-juice {thrown over the meat. After this the shoulder can be put back again, and the lamb served with a frilled paper fastened round the ?thank. Mint Sauce (March 25th). New Potatoes. — Wash the new potatoes in cold water, and scrape them with a knife. Put them into boiling water, sprinkle a little salt over them, put the lid on It the pan, and boil them till the centre feels tender when pierced with a fork ; they will take about a quarter of an hour. Pour oft' sail the water, lay a clean cloth over the potatoes, put the lid on 148 A YEAR'S COOKERY. again, and let the pan stand by the side of the fire till the potatoes are dry. Take them up, and serve on a hot dish. Potatoes h la maitre Plwtel. Pour a little maitre d’hotel sauce over the potatoes before serving them. Salad (March 13th) ; Chocolate Pudding (July 24th) ; Cheese (June 8th). Tea. — Currant Cake (June 26th). Supper. — Potato Salad— Cut any new potatoes that may be left from dinner into thin slices. Put these on a dish with a few salad leaves of any kind finely shred. Toss them up in the usual way with pepper, salt, oil, and vinegar. Sprinkle a little finely-minced parsley
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