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Potato Salad No. 1
From Lowney's cook book, 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
586Calories
21 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein21 g
Carbohydrates130 g
Fiber25 g
Sugars6.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1692 mg
Potassium2963 mg
Calcium338 mg
Iron41 mg
Magnesium217 mg
Phosphorus408 mg
Zinc3.2 mg
Copper6 mg
Manganese9.2 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.4 mg
Folate96 mcg
Choline9.2 mg
Caffeine0 mg
Water658 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 71. The excerpt below is the record exactly as published.
Potato Salad No. i Cut raw potatoes in balls with French vegetable cut- ter. Cook three cups of these balls with one sliced onion
Cook this with the app: pantry check, scaling, and the assistant.