Potato Salad
From The Federation cook book, 1910
Optional to add hard-boiled eggs.
Presented as published in 1910. 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
1048Calories
29 gProtein
172 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1048 kcal
Protein29 g
Carbohydrates172 g
Fiber21 g
Sugars14 g
Total Fat25 g
Saturated Fat8.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol42 mg
Sodium545 mg
Potassium4177 mg
Calcium161 mg
Iron7.9 mg
Magnesium233 mg
Phosphorus672 mg
Zinc3.7 mg
Copper1.1 mg
Manganese1.7 mg
Vitamin D0.3 mcg
Vitamin C188 mg
Vitamin A7 mcg
Vitamin E0.4 mg
Vitamin K19 mcg
Vitamin B63 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate164 mcg
Choline149 mg
Caffeine0 mg
Water1103 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 1. The excerpt below is the record exactly as published.
Potato Salad Boil six large potatoes with jackets on. Peel when nearly cold and cut in squares. Cut four slices of bacon in small bits. One large onion cut in slices and fried with bacon until light brown. Pour a small cup of vinegar into the grease and then pour over potatoes. Pepper and salt to taste. Use hard-boiled eggs if desired
Cook this with the app: pantry check, scaling, and the assistant.