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Potato Salad
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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
257Calories
8 gProtein
53 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein8.3 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium55 mg
Potassium1333 mg
Calcium52 mg
Iron2.7 mg
Magnesium72 mg
Phosphorus207 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C59 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K6.1 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate53 mcg
Choline85 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 51. The excerpt below is the record exactly as published.
Potato Salad. Gut oold boiled potatoes into dice ; to six potatoes add one root* of celery out into very small pieces \ make a dressing as foi lettuooy with the yolk of one egg, oil in proportion and pepper and salt to your taste
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