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Potato Salad No. 2
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. R. L. Gorings, Rimbey, Alta.
Presented as published in 1920. 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
362Calories
14 gProtein
35 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein14 g
Carbohydrates35 g
Fiber3.9 g
Sugars2.4 g
Total Fat19 g
Saturated Fat8.5 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.1 g
Cholesterol310 mg
Sodium110 mg
Potassium920 mg
Calcium78 mg
Iron2.4 mg
Magnesium52 mg
Phosphorus253 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C37 mg
Vitamin A112 mcg
Vitamin E0.8 mg
Vitamin K4.7 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate61 mcg
Choline243 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 10. The excerpt below is the record exactly as published.
POTATO SALAD No. 2. Five potatoes, 6 hard boiled eggs, % cup of - good cream, 2 tablespoons of vinegar, salt to taste, pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.