Potato Salad (No. 2)

Name: Potato Salad (No. 2)
Ingredients: Cut six cold potatoes into slices; one teaspoonful parsley; onion juices; salt; pepper; stir one cup cream until smooth

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

1629Calories

35 gProtein

194 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1629 kcal

Protein35 g

Carbohydrates194 g

Fiber39 g

Sugars6.5 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol241 mg

Sodium2310 mg

Potassium4450 mg

Calcium696 mg

Iron57 mg

Magnesium342 mg

Phosphorus703 mg

Zinc5.1 mg

Copper8.3 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A13 mcg

Vitamin E0.3 mg

Vitamin K71 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate125 mcg

Choline12 mg

Caffeine0 mg

Water974 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. After potatoes are cold cut up in small pieces. Chop the onion and parsley fine and mix all together. 2. Potato Salad (2). — Cut six cold potatoes into slices and put in salad bowl with a little chopped celery ; sprinkle over one teaspoonful parsley, onion juices, salt and pepper; stir one cup cream until smooth

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