sidegluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Potato Salad with Bacon

Name: Potato Salad with Bacon
Yield: 5 servings
Ingredients: 2 lbs. of potatoes; % lb. of bacon; % cup of vinegar; 1 tbsp. of finely sliced onions; % tbsps. of salt; 1 pinch of pepper; % cup of bouillon or water

From The art of German cooking and baking, 1922

Serves 5

Presented as published in 1922. 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

323Calories

10 gProtein

32 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories323 kcal

Protein10 g

Carbohydrates32 g

Fiber3.9 g

Sugars1.7 g

Total Fat17 g

Saturated Fat5.8 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol30 mg

Sodium359 mg

Potassium866 mg

Calcium29 mg

Iron1.7 mg

Magnesium49 mg

Phosphorus180 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C36 mg

Vitamin A5 mcg

Vitamin E0.2 mg

Vitamin K3.6 mcg

Vitamin B60.7 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.8 mg

Folate28 mcg

Choline44 mg

Caffeine0 mg

Water214 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 99. The excerpt below is the record exactly as published.

POTATO SALAD WITH BACON. Quantity for 6 Persons. 2 lbs. of potatoes % tbsps. of salt % lb. of bacon 1 tbsp. of finely sliced onions % cup of vinegar 1 pinch of pepper % cup of bouillon or water

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