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Sweet Potato Salad
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
240Calories
3 gProtein
35 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories240 kcal
Protein3.3 g
Carbohydrates35 g
Fiber0 g
Sugars12 g
Total Fat9.6 g
Saturated Fat1.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat4.2 g
Cholesterol0 mg
Sodium121 mg
Potassium1057 mg
Calcium63 mg
Iron0.8 mg
Magnesium42 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin C29 mg
Vitamin A3.3 mcg
Vitamin E1 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0 mcg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 160. The excerpt below is the record exactly as published.
SWEET POTATO SALAD — Boil 3 large sweet potatoes, and when thoroughly cold cut them into half=inch squares; cut into very small pieces 2 stalks of celery ; mix with a seasoning of salt and pep- per, and pour over it a French dressing
Cook this with the app: pantry check, scaling, and the assistant.