Germanside
Potato Salad (German)
From The Pennsylvania German cook book, 1902
A good dish with meat.
Presented as published in 1902. 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
219Calories
5 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein4.7 g
Carbohydrates40 g
Fiber5.7 g
Sugars7.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium861 mg
Calcium67 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate51 mcg
Choline27 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 36. The excerpt below is the record exactly as published.
POTATO SALAD. (GERMAN.) Slice your boiled potatoes with plenty of onions mixed in, salt and pepper, heat a pan with ham drippings, pour on vine¬ gar, and pour the whole over potatoes, a g(K)d dish with meat. DANDELION. Cutoff leaves and pick over carefully, and wasli well. Make a broth of one cup of sour cream, one egg beaten well, salt, a small piece of butter, two teaspoons of sugar dissolved in vinegar
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