vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Salad (No. 2)
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
502Calories
16 gProtein
85 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein16 g
Carbohydrates85 g
Fiber10 g
Sugars6.7 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Cholesterol376 mg
Sodium1518 mg
Potassium1723 mg
Calcium237 mg
Iron3.1 mg
Magnesium104 mg
Phosphorus369 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D2.7 mcg
Vitamin C113 mg
Vitamin A170 mcg
Vitamin E1 mg
Vitamin K12 mcg
Vitamin B61.3 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate181 mcg
Choline335 mg
Caffeine0 mg
Water527 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 48. The excerpt below is the record exactly as published.
POTATO SALAD. (No. 2.) Two cups of mashed potato, rubbed through a colander, three- fourths of a cup of chopped cabbage, white and firm, two table- spoonfuls cucumber pickle, also chopped, yolks of two hard- boiled eggs
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