Potato Salad
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
246Calories
9 gProtein
54 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories246 kcal
Protein8.9 g
Carbohydrates54 g
Fiber10 g
Sugars1.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium751 mg
Potassium1266 mg
Calcium142 mg
Iron18 mg
Magnesium93 mg
Phosphorus171 mg
Zinc1.4 mg
Copper2.6 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate36 mcg
Choline1.9 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 72. The excerpt below is the record exactly as published.
Potato Salad. — Make Viz amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard boiled egg
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