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Potato Salad (No. 1)

Name: Potato Salad (No. 1)
Yield: 4 servings
Cuisine: American
Ingredients: One-half dozen baked potatoes; two hard-boiled eggs; one-fourth of a medium-sized onion; one-half dozen sprigs of parsley; one-half cup of sour cream; three tablespoonfuls of vinegar; one-half teaspoonful of mustard; one tablespoonful of sugar; salt and pepper to taste

From Temperance cook book, 1887

Serves 4

Presented as published in 1887. 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

283Calories

7 gProtein

53 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories283 kcal

Protein6.7 g

Carbohydrates53 g

Fiber5.1 g

Sugars5.9 g

Total Fat5.7 g

Saturated Fat3.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol16 mg

Sodium47 mg

Potassium1269 mg

Calcium71 mg

Iron2.6 mg

Magnesium68 mg

Phosphorus191 mg

Zinc1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A15 mcg

Vitamin E0.1 mg

Vitamin K54 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate68 mcg

Choline34 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 48. The excerpt below is the record exactly as published.

POTATO SALAD. (No. 1.) One-half dozen baked potatoes, two hard-boiled eggs, one- fourth of a medium-sized onion, one-half dozen sprigs of parsle}', one-half cup of sour cream, three tablespoonfuls of vinegar, one- half teaspoonful of mustard, one tablespoonful of sugar, salt and pepper to taste

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