Potato Salad
From The Elm City cook book, 1896
Presented as published in 1896. 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
194Calories
5 gProtein
46 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein5.4 g
Carbohydrates46 g
Fiber9.1 g
Sugars1.7 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium905 mg
Calcium119 mg
Iron2.9 mg
Magnesium76 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate20 mcg
Choline23 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 22. The excerpt below is the record exactly as published.
POTATO SALAD. Cut cold boiled potatoes in dice, add a little sliced celery, or a teaspoonful of the seed, and season with salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.