Potato Salad

Name: Potato Salad
Ingredients: Half a pound of cold boiled new Potatoes; A teaspoonful of chopped Parsley; Pepper; Half of a small Shallot; Two tablespoonfuls of Salad Oil; One tablespoonful of Vinegar

From The Apsley cookery book, 1905

New potatoes are best for this salad.

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

431Calories

7 gProtein

42 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein6.9 g

Carbohydrates42 g

Fiber8 g

Sugars1.2 g

Total Fat27 g

Saturated Fat2.1 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol0 mg

Sodium569 mg

Potassium973 mg

Calcium109 mg

Iron14 mg

Magnesium71 mg

Phosphorus132 mg

Zinc1.1 mg

Copper2 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E9.3 mg

Vitamin K2.1 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.8 mg

Folate28 mcg

Choline1.7 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 90. The excerpt below is the record exactly as published.

Potato Salad. Ingredients . Half a pound of cold boiled new Potatoes. A teaspoonful of chopped Parsley. Pepper. Half of a small Shallot, or a bit of Onion. Two tablespoonfuls of Salad Oil. One tablespoonful of Vinegar

Cook this with the app: pantry check, scaling, and the assistant.