vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad, Potato (Hot)
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
425Calories
20 gProtein
56 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein20 g
Carbohydrates56 g
Fiber6.5 g
Sugars5.1 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol394 mg
Sodium976 mg
Potassium1491 mg
Calcium153 mg
Iron4.3 mg
Magnesium88 mg
Phosphorus419 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.4 mcg
Vitamin C59 mg
Vitamin A194 mcg
Vitamin E1.2 mg
Vitamin K7.2 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate92 mcg
Choline339 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 123. The excerpt below is the record exactly as published.
Salad, Potato (Hot). — Boil and mash six potatoes, season with a teaspoonful of salt, half a tea spoonful of pepper, a tablespoonful of butter, and nine tablespoonfuls of milk. Boil hard six eggs, chop the whites fine, mash the yolks, and season with a teaspoonful of mustard (French), four teaspoonfuls of vinegar, and half a tablespoonful of butter or oil
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