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Potato Salad
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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
310Calories
12 gProtein
53 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein12 g
Carbohydrates53 g
Fiber6.3 g
Sugars3 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Cholesterol187 mg
Sodium80 mg
Potassium1337 mg
Calcium61 mg
Iron3 mg
Magnesium74 mg
Phosphorus257 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C59 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K6.1 mcg
Vitamin B61 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate67 mcg
Choline183 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 134. The excerpt below is the record exactly as published.
Potato Salad. — Boil and mash the potatoes fine and smooth, and season well with butter, pepper, salt and a little cream. Use three hard-boiled eggs to each quart of potatoes. Chop the whites fine, and work the yellows smooth with mustard, a trifle of sugar, pepper and salt, according to taste, with only enough vinegar to moisten the whole
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