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Potato Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
306Calories
2 gProtein
15 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein1.8 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.4 g
Total Fat27 g
Saturated Fat2.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium7006 mg
Potassium236 mg
Calcium45 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.3 mcg
Vitamin E9.3 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.3 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 103. The excerpt below is the record exactly as published.
Potato Salad. — Any cold cooked potatoes, a little cooked beetroot. 1 teaspoon t'ul of chopped paisley, 2 tab espuonsful of s ilacl oil, 1 tablespoonful of vinegar, A cut onion, :} tcaspoouful of salt,
Cook this with the app: pantry check, scaling, and the assistant.