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Potato Salad
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Serve like meat salads.
Presented as published in 1901. 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
234Calories
6 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein6.2 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium32 mg
Potassium1316 mg
Calcium43 mg
Iron2.4 mg
Magnesium71 mg
Phosphorus175 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline36 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 71. The excerpt below is the record exactly as published.
Potato Salad. — Boil four or six pota- toes, cut in thin slices, pour the hot dressing over and let it stand until cold. Two table- spoons chopped celery may be mixed with the potatoes, and one teaspoon onion juice
Cook this with the app: pantry check, scaling, and the assistant.