Potato Salad
From Dr. Fenner's peoples remedies for the family cook book, 1903
Recipe contributed by Mrs. Ward Barnum.
Presented as published in 1903. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.1 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium7.5 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water4.6 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 17. The excerpt below is the record exactly as published.
Potato Salad. Slice boiled potatoes, and while hot pour over them sufficient Hrench dress- ing. to which 1 teaspoonful of onion ‘juice has been added. Let stand until perfectly cold. Bacon fried crisp and cut fine
Cook this with the app: pantry check, scaling, and the assistant.