Potato Salad
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
129Calories
5 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein4.6 g
Carbohydrates29 g
Fiber5.5 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium376 mg
Potassium655 mg
Calcium75 mg
Iron9.2 mg
Magnesium48 mg
Phosphorus90 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline1.9 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 73. The excerpt below is the record exactly as published.
Potato Salad; — Make V2 amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot
Cook this with the app: pantry check, scaling, and the assistant.