vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Salad
From The New century cook book, 1899
Serves 3
Dressing for Same: Two-thirds cup of cider vinegar, one-third cup of water, half cup of sugar, one tablespoonful of mustard, butter size of a walnut; boil all together; let cool; stir in half cup rich cream and pour over salad.
Presented as published in 1899. 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
405Calories
11 gProtein
92 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein11 g
Carbohydrates92 g
Fiber11 g
Sugars6.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium32 mg
Potassium2198 mg
Calcium72 mg
Iron4.2 mg
Magnesium120 mg
Phosphorus300 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate85 mcg
Choline64 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 57. The excerpt below is the record exactly as published.
Potato Salad. Ten medium sized potatoes boiled until tender, two eggs boiled hard, one large onion, pepper and salt to season
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