Potato Salad
From Artizan recipes, 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
2200Calories
44 gProtein
246 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories2200 kcal
Protein44 g
Carbohydrates246 g
Fiber28 g
Sugars17 g
Total Fat120 g
Saturated Fat12 g
Monounsaturated Fat86 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol372 mg
Sodium322 mg
Potassium6341 mg
Calcium334 mg
Iron13 mg
Magnesium346 mg
Phosphorus1047 mg
Zinc6.3 mg
Copper1.7 mg
Manganese2.6 mg
Vitamin D2 mcg
Vitamin C259 mg
Vitamin A197 mcg
Vitamin E38 mg
Vitamin K301 mcg
Vitamin B64.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate269 mcg
Choline450 mg
Caffeine0 mg
Water1769 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 57. The excerpt below is the record exactly as published.
Potato Salad. Ingredients. Eight large Potatoes. Two tablespoonfuls of Vinegar. One Onion. Two tablespoonfuls of Parsley. Two Yolks of Egg. One gill of Salad Oil. Pepper and Salt. One head of Lettuce
Cook this with the app: pantry check, scaling, and the assistant.