Potato Salad
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
103Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories103 kcal
Protein4.5 g
Carbohydrates20 g
Total Fat0.4 g
Sodium97 mg
Potassium834 mg
Calcium85 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water573 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 76. The excerpt below is the record exactly as published.
Potato Salad. Cut up some of almost an}^ kind of cooked vegetables into thin slices — potatoes, beetroot, gherkins, &c. Wash some lettuce, cress, mustard and watercress in plenty of clean water : examine it carefully to see there are no insects or eggs of insects left between the ’ leaves. Shake them well in a dry cloth ; arrange them alternately with the cooked vegetables; sprinkle between each layer some capers and scraped horseradish
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