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Potato Salad
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
237Calories
6 gProtein
53 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories237 kcal
Protein6.2 g
Carbohydrates53 g
Fiber6.4 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.7 g
Omega-31.4 g
Cholesterol0 mg
Sodium21 mg
Potassium1289 mg
Calcium39 mg
Iron2.5 mg
Magnesium70 mg
Phosphorus174 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0.1 mcg
Vitamin E3.2 mg
Vitamin K6.4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline37 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 99. The excerpt below is the record exactly as published.
POTATO SALAD. Quantity for 6 Persons. 4 lbs. of potatoes Salt to taste % cup of good oil % tsp. of pepper % cup of vinegar 1 tsp. finely sliced onions Vz cup of warm bouillon or water
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