Potato Salad
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1080Calories
52 gProtein
147 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1080 kcal
Protein52 g
Carbohydrates147 g
Fiber17 g
Sugars33 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.6 g
Cholesterol1119 mg
Sodium453 mg
Potassium3415 mg
Calcium284 mg
Iron8.9 mg
Magnesium195 mg
Phosphorus930 mg
Zinc5.3 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D6.6 mcg
Vitamin C137 mg
Vitamin A451 mcg
Vitamin E3.3 mg
Vitamin K15 mcg
Vitamin B62.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)6.9 mg
Folate251 mcg
Choline970 mg
Caffeine0 mg
Water1027 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.
POTATO SALAD. Mrs. Dinning, Omaha, Neb. 4 good sized potatoes. 1 apple. 6 hard-boiled eggs. 1 small 'bunch celery. 1 small onion. Chop potatoes rather fine, eggs coarse ; mince onion and cur in celery and apple. Salt and pepper and mix with plenty of boiled salad dressing. Add a good dash of paprica over the top
Cook this with the app: pantry check, scaling, and the assistant.