Sweet Potato Salad

Name: Sweet Potato Salad
Ingredients: Cut cold sweet potatoes; Chop a stalk of celery; 3 tablespoonfuls olive oil; 3 of vinegar; i teapoonful onion juice; i saltspoon each salt; and pepper

From A bill of fare for every day in the year ..., 1892

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

303Calories

7 gProtein

70 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories303 kcal

Protein6.9 g

Carbohydrates70 g

Fiber14 g

Sugars11 g

Total Fat1 g

Saturated Fat6.7 g

Monounsaturated Fat28 g

Polyunsaturated Fat4 g

Omega-30.3 g

Cholesterol0 mg

Sodium188 mg

Potassium1323 mg

Calcium211 mg

Iron4 mg

Magnesium113 mg

Phosphorus174 mg

Zinc1.1 mg

Copper0.7 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C6.6 mg

Vitamin A1850 mcg

Vitamin E0.9 mg

Vitamin K46 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate34 mcg

Choline35 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 31. The excerpt below is the record exactly as published.

Sweet Potato Salad. Bread and Butter. Hot Baked Quinces. Cake. Tea. Sweet Potato Salad.— Cut cold sweet potatoes in half-inch squares. Chop a stalks of celery. Season with salt and pepper and pour over a French dressing made as follows: — 3 tablespoon- fuls olive oil, 3 of vinegar, i teapoonful onion juice, i saltspoon each salt

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