Potato Salad Dressing

Name: Potato Salad Dressing
Ingredients: Rub a moderate sized cooked potato through a hair sieve.; half a teaspoonful of French.; the same of English mustard.; half a teaspoonful of castor sugar.; about two tablespoonfuls of vinegar.; half a gill of thin cream or milk.; Season with cayenne to taste.

From Home cookery, 1898

A teaspoonful each of tarragon and chili vinegar may be added instead of common vinegar if liked.

Presented as published in 1898. 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

142Calories

4 gProtein

29 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories142 kcal

Protein3.9 g

Carbohydrates29 g

Fiber3.6 g

Sugars3.5 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium39 mg

Potassium662 mg

Calcium28 mg

Iron1.5 mg

Magnesium46 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0.2 mcg

Vitamin E0.2 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate27 mcg

Choline21 mg

Caffeine0 mg

Water135 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 43. The excerpt below is the record exactly as published.

Potato Salad Dressing. Rub a moderate sized cooked potato through a hair sieve. Add half a teaspoonful of French and the same of English mustard, half a teaspoonful of castor sugar and a pinch of salt, about two tablespoonfuls of vinegar ; lastly, stir in half a gill of thin cream or milk. Season with cayenne to taste.

Cook this with the app: pantry check, scaling, and the assistant.