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Potato Salad with Nuts
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
414Calories
11 gProtein
56 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein11 g
Carbohydrates56 g
Fiber14 g
Sugars13 g
Total Fat20 g
Saturated Fat2.3 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat5.6 g
Cholesterol0 mg
Sodium800 mg
Potassium1321 mg
Calcium131 mg
Iron11 mg
Magnesium125 mg
Phosphorus228 mg
Zinc2.2 mg
Copper1.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate172 mcg
Choline5.1 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.
POTATO SALAD WITH NUTS. Partially cold, sliced potatoes, hickory nuts, trifle of chopped onion, any good salad dressing, mayonnaise if preferred rich; garnish v/ith chopped parsley, cold boiled beets, sliced lemons
Cook this with the app: pantry check, scaling, and the assistant.