Potato Salad

Name: Potato Salad
Ingredients: Cut cold boiled potatoes in thin slices; add a small piece of onion chopped very fine; with a bit of sour apple; slices of beet; slices of carrot

From High-Street cook book, 1885

Presented as published in 1885. 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

474Calories

14 gProtein

108 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories474 kcal

Protein14 g

Carbohydrates108 g

Fiber23 g

Sugars42 g

Total Fat1.6 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium908 mg

Potassium2474 mg

Calcium218 mg

Iron15 mg

Magnesium152 mg

Phosphorus305 mg

Zinc2.3 mg

Copper2.5 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A1072 mcg

Vitamin E1 mg

Vitamin K19 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.3 mg

Folate307 mcg

Choline27 mg

Caffeine0 mg

Water776 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 15. The excerpt below is the record exactly as published.

Potato Salad. Cut cold boiled potatoes in thin slices, add a small piece of onion chopped very fine, with a bit of sour apple. Garnish your dish with slices of beet

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