Potato Salad No. 1
From Student's manual in household arts, 1915
Presented as published in 1915. 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
343Calories
8 gProtein
77 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories343 kcal
Protein8.3 g
Carbohydrates77 g
Fiber6.3 g
Sugars4.4 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium137 mg
Potassium1945 mg
Calcium118 mg
Iron1 mg
Magnesium109 mg
Phosphorus227 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K61 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate38 mcg
Choline44 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 55. The excerpt below is the record exactly as published.
Potato Salad No. 1. 2 C. boiled potatoes cut in cubes 1 C. diced cucumbers 1 C. celery ^ small onion Salad dressing to moisten
Cook this with the app: pantry check, scaling, and the assistant.