vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Salad (Alternative)
From How we cook in Tennessee .., 1906
Serves 2
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
417Calories
16 gProtein
62 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein16 g
Carbohydrates62 g
Fiber7.7 g
Sugars9.7 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol285 mg
Sodium2662 mg
Potassium1457 mg
Calcium95 mg
Iron3.6 mg
Magnesium83 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C61 mg
Vitamin A127 mcg
Vitamin E0.9 mg
Vitamin K6.6 mcg
Vitamin B61 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate88 mcg
Choline261 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 49. The excerpt below is the record exactly as published.
Boil and mash four potatoes, add minced onions and a dressing composed of the yolks of three hard boiled eggs mashed and mixed with three-quarters teacup ful of vinegar, one teaspoonful each of mustard and melted butter, two teaspoonfuls each of salt
Cook this with the app: pantry check, scaling, and the assistant.