Potato Salad

Name: Potato Salad
Ingredients: as many potatoes as are necessary; a few capers; i small slice of onion; yolks of 3 hard boiled eggs; one raw egg; ^ teaspoonful of mustard; a pinch of red pepper; a little salt; 3 tablespoonfuls of vinegar

From Delicate dishes, 1896

Mrs. G. D. Cook

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

416Calories

29 gProtein

29 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein29 g

Carbohydrates29 g

Fiber3.4 g

Sugars2 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium324 mg

Potassium950 mg

Calcium135 mg

Iron4.8 mg

Magnesium62 mg

Phosphorus490 mg

Zinc3.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C51 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K3.6 mcg

Vitamin B60.8 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1.9 mg

Folate124 mcg

Choline606 mg

Caffeine0 mg

Water330 g

As published

This recipe was extracted from Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.

POTATO SALAD. Boil and slice as many potatoes as are necessary. Salt them and stir in a few capers. Cut fine i small slice of onion and mix with the potatoes. Rub the yolks of 3 hard boiled eggs fine and mix with the yolk of one raw egg ; add ^ teaspoonful of mustard, a pinch of red pepper, a little salt. Stir in oil until quite thick; add the whites, cut fine, and 3 tablespoonfuls of vinegar

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