Potato Salad, I

Name: Potato Salad, I
Ingredients: Five good sized potatoes; one onion chopped moderately fine; half a cup of vinegar; a tablespoon of butter; half a cup of cream; two hard boiled eggs

From Cooks in clover, 1889

Recipe by Mrs. A Z. Van Hmiten.

Presented as published in 1889. 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

1216Calories

32 gProtein

151 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories1216 kcal

Protein32 g

Carbohydrates151 g

Fiber18 g

Sugars14 g

Total Fat64 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.8 g

Cholesterol525 mg

Sodium203 mg

Potassium3651 mg

Calcium255 mg

Iron7.6 mg

Magnesium206 mg

Phosphorus717 mg

Zinc3.8 mg

Copper0.9 mg

Manganese1.4 mg

Vitamin D2.2 mcg

Vitamin C159 mg

Vitamin A149 mcg

Vitamin E1.1 mg

Vitamin K19 mcg

Vitamin B62.6 mg

Vitamin B121.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.3 mg

Folate185 mcg

Choline394 mg

Caffeine0 mg

Water986 g

As published

This recipe was extracted from Cooks in clover (1889), page 19. The excerpt below is the record exactly as published.

Potato Salad, I. — Five good sized potatoes boiled and cold; add one onion chopped moderately fine; season with salt, celery, mustard and cayenne pep- per; over this pour half a cup of vinegar, boiling hot, with a tablespoon of butter; lastly half a cup of cream. Add two hard boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.