Potato Salad (No. 1)

Name: Potato Salad (No. 1)
Ingredients: one quart of potatoes boiled with skins on; one-half white onion; two tablespoonfuls of olive oil; pepper; salt; a little parsley; one-half cup of weak vinegar

From Physical culture cook book, 1901

Presented as published in 1901. 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

781Calories

22 gProtein

179 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories781 kcal

Protein22 g

Carbohydrates179 g

Fiber26 g

Sugars12 g

Total Fat1.7 g

Saturated Fat4.8 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol0 mg

Sodium60 mg

Potassium4259 mg

Calcium234 mg

Iron9.8 mg

Magnesium257 mg

Phosphorus574 mg

Zinc3.1 mg

Copper1.4 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K59 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.8 mg

Folate139 mcg

Choline112 mg

Caffeine0 mg

Water784 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 40. The excerpt below is the record exactly as published.

Potato Salad (No. i). — One quart of po- tatoes boiled with skins on, one-half white onion, two tablespoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar

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