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Potato Salad
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
106Calories
2 gProtein
25 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein2.4 g
Carbohydrates25 g
Fiber2.2 g
Sugars1.5 g
Total Fat0.2 g
Saturated Fat3.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium297 mg
Potassium488 mg
Calcium12 mg
Iron0.4 mg
Magnesium29 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K8.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate14 mcg
Choline16 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 203. The excerpt below is the record exactly as published.
POTATO SALAD ON LETTUCE BREAD AND BUTTER . ICED TEA CAKE Potato Salad Cut 3 cold boiled potatoes into cubes, add i onion and J^ cucumber chopped fine. Marinate with 6 T olive oil and 3 T 364 JULY MENUS 365 lemon juice. Season with >^ t salt and ys t pepper
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