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Salad Dressing with Potato

Name: Salad Dressing with Potato
Yield: 1 servings
Ingredients: Peel one large potato; yolk of a raw egg; a teaspoon of mustard; about half a gill of olive-oil; vinegar, putting in only a drop or two at a time

From Buckeye cookery, 1892

Serves 1

Good with celery or cabbage.

Presented as published in 1892. 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

174Calories

6 gProtein

27 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories174 kcal

Protein6 g

Carbohydrates27 g

Fiber3.4 g

Sugars1.4 g

Total Fat4.8 g

Saturated Fat10 g

Monounsaturated Fat40 g

Polyunsaturated Fat5.8 g

Omega-30.4 g

Cholesterol184 mg

Sodium77 mg

Potassium664 mg

Calcium43 mg

Iron1.8 mg

Magnesium38 mg

Phosphorus158 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C30 mg

Vitamin A65 mcg

Vitamin E0.5 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate48 mcg

Choline158 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from Buckeye cookery (1892), page 166. The excerpt below is the record exactly as published.

SALAD-DRESSING WITH POTATO. Peel one large potato, boil, mash until all lumps are out, and add the yolk of a raw egg, stir all well together and season with a tea- spoon of mustard and a little salt; add about half a gill of olive- oil and vinegar, putting in only a drop or two at a time

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