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Potato Slaw

Name: Potato Slaw
Yield: 2 servings
Ingredients: six or eight cold boiled potatoes; one large or two or three small onions; cup vinegar; two tablespoons drippings; season with salt and pepper; season with salt and pepper

From The new practical housekeeping, 1890

Serves 2

Best made from leftover cold potatoes.

Presented as published in 1890. 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

518Calories

14 gProtein

84 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories518 kcal

Protein14 g

Carbohydrates84 g

Fiber16 g

Sugars3.2 g

Total Fat13 g

Saturated Fat3.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.2 g

Cholesterol13 mg

Sodium1130 mg

Potassium1943 mg

Calcium227 mg

Iron28 mg

Magnesium144 mg

Phosphorus270 mg

Zinc2.1 mg

Copper4 mg

Manganese6.2 mg

Vitamin D0.6 mcg

Vitamin C29 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.6 mg

Folate59 mcg

Choline20 mg

Caffeine0 mg

Water530 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 452. The excerpt below is the record exactly as published.

Potato Slaw. — Slice six or eight cold boiled potatoes into a crock, with one large or two or three small onions, season with salt and pepper and pour cup vinegar over. Heat two tablespoons drip- pin

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