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Potato Salad Dressing
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
252Calories
6 gProtein
29 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein6 g
Carbohydrates29 g
Fiber4.2 g
Sugars5.5 g
Total Fat14 g
Saturated Fat12 g
Monounsaturated Fat23 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol45 mg
Sodium1265 mg
Potassium656 mg
Calcium119 mg
Iron7.6 mg
Magnesium50 mg
Phosphorus130 mg
Zinc0.8 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C21 mg
Vitamin A161 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline11 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.
d 1 teaspoon salt. Beat together and add your oil a little at a time and vinegar or lemon juice to taste. Mayonnaise made this way will not craok. SALADS 91 POTATO SALAD DRESSlNG^Mrs. E. Q. Smith. 1 cup mashed whipped potatoes, heat into the potatoes gradually 4 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon mild French mustard, % teaspoon salt and 5 drops tabasco. Beat well and ii warm weather chill. Just before serving add % cup of whipped cream au
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