Watercress and Potato Salad

Name: Watercress and Potato Salad
Ingredients: 2 bunches of watercress; 6 to 8 cooked new potatoes; the grated yolk of 1 hard-boiled egg; season with salt, pepper, paprika, oil, and lemon juice

From How to cook vegetables, 1911

Presented as published in 1911. 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

759Calories

28 gProtein

155 gCarbs

6 gFat

Full nutrition (29 nutrients)

Calories759 kcal

Protein28 g

Carbohydrates155 g

Fiber30 g

Total Fat5.8 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium2250 mg

Potassium3663 mg

Calcium405 mg

Iron55 mg

Magnesium270 mg

Phosphorus486 mg

Zinc4 mg

Copper7.9 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate90 mcg

Water709 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 101. The excerpt below is the record exactly as published.

Watercress and Potato Salad. Pick and wash 2 bunches of watercress ; drain well, and season with salt, pepper, paprika, oil, and lemon juice, adding the grated yolk of 1 hard-boiled egg. To this add 6 to 8 cooked new potatoes

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