Americansidevegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Potato Salad
From The Landmarks club cook book, 1903
Serves 7
Use cream in the dressing.
Presented as published in 1903. 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
497Calories
6 gProtein
23 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein5.8 g
Carbohydrates23 g
Fiber4.3 g
Sugars1 g
Total Fat44 g
Saturated Fat5.3 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat26 g
Cholesterol0 mg
Sodium588 mg
Potassium557 mg
Calcium62 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus150 mg
Zinc1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A4.9 mcg
Vitamin E4.6 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline15 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 45. The excerpt below is the record exactly as published.
POTATO SALAD. Five medium-sized potatos sliced, broken meats of six Eng- lish walnuts, seven pickled olives cut in pieces, half cup capers, or nasturtium seeds ; mayonnaise dressing with cream
Cook this with the app: pantry check, scaling, and the assistant.