Americansidevegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Salad
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
366Calories
3 gProtein
27 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein3.4 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.5 g
Total Fat28 g
Saturated Fat4.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat17 g
Omega-32 g
Cholesterol15 mg
Sodium243 mg
Potassium646 mg
Calcium21 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C30 mg
Vitamin A5.9 mcg
Vitamin E1.2 mg
Vitamin K63 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 41. The excerpt below is the record exactly as published.
POTATO SALAD Potatoes, 3. Mayonnaise, l^ cup. Onion, grated, 1 teaspoon. Parsley, minced, 1 teaspoon. Salt
Cook this with the app: pantry check, scaling, and the assistant.