Potato Salad
From Food study, 1917
Presented as published in 1917. 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
163Calories
4 gProtein
37 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein4.4 g
Carbohydrates37 g
Fiber6.1 g
Sugars1.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1194 mg
Potassium839 mg
Calcium50 mg
Iron1.8 mg
Magnesium47 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate48 mcg
Choline18 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 60. The excerpt below is the record exactly as published.
POTATO SALAD A. How HEAT PASSES FROM ONE PLACE TO ANOTHER. 1. Convection of heat. Put cocoa shells or sawdust into water and heat — in a glass beaker if you have it. Notice the movement of the particles. Does this indicate movement of the water also ? HOT-WATER SYSTEMS 119 B. PREPARE POTATO SALAD. Use one potato. Serve with a crisp slice of bacon. Explain carefully exactly how the heat in cooking passes from the fire to the potato : to the bacon. POTATO SALAD. Cut a boiled potato into half -inch cubes. Season with salt and pepper, mix with a very little chopped onion and parsley, add two teaspoons of oil, and one teaspoon of vinegar
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