Potato Salad (Plain)

Name: Potato Salad (Plain)
Ingredients: Six cold boiled potatoes; whites of two hard-boiled eggs; one medium sized onion; a tablespoonful celery seed; one-third cup good vinegar; a tablespoonful of butter

From The National home cook book, 1900

Presented as published in 1900. 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

797Calories

21 gProtein

175 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories797 kcal

Protein21 g

Carbohydrates175 g

Fiber22 g

Sugars14 g

Total Fat14 g

Saturated Fat0.5 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Cholesterol31 mg

Sodium75 mg

Potassium4156 mg

Calcium285 mg

Iron11 mg

Magnesium257 mg

Phosphorus604 mg

Zinc3.5 mg

Copper1.2 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C190 mg

Vitamin A0.2 mcg

Vitamin E0.2 mg

Vitamin K19 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.9 mg

Folate164 mcg

Choline120 mg

Caffeine0 mg

Water925 g

As published

This recipe was extracted from The National home cook book (1900), page 73. The excerpt below is the record exactly as published.

POTATO SALAD (Plain)—Six cold boiled Ree pe Se good — size whites of two hard-boiled eggs, one medium sized onion, ~ chop medium fine, season with salt and pepper to taste, add “a tablespoonful celery seed (or may be omitted), and mix ell. Mash the yolks of the eggs to a paste, and a table- poonful of butter (have warm, and one-third cup good Vinegar

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