Potato Salad
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
567Calories
19 gProtein
130 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein19 g
Carbohydrates130 g
Fiber29 g
Sugars33 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium971 mg
Potassium3226 mg
Calcium366 mg
Iron21 mg
Magnesium203 mg
Phosphorus430 mg
Zinc3.1 mg
Copper3.2 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C185 mg
Vitamin A503 mcg
Vitamin E0.8 mg
Vitamin K57 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate327 mcg
Choline34 mg
Caffeine0 mg
Water1147 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 87. The excerpt below is the record exactly as published.
POTATO SALAD. Slice fine two raw potatoes, one small turnip, a carrot, two onions, one cucumber. Add one beet, finely grated, three tablespoonfuls of oil, a pinch of celery seeds and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.