Photo: K8
Estimated Nutrition (whole recipe, rough)
54
Calories
2g
Protein
0g
Fat
12g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls vinegar
- one teaspoonful chopped parsley
- one-half teaspoonful minced onion
- vinegar
- parsley
- salt
- pepper
Directions
1
Cut cold boiled potatoes in pieces the size of dice into a deep bowl, mix very gradually two tablespoonfuls vinegar with three table- spoonfuls of best table oil ; mix one teaspoonful chopped parsley and one-half teaspoonful minced onion with the potato, adding salt and pepper to taste. Last stir in the oil and vinegar with a silver fork . Serve in a salad bowl lined with fresh lettuce leaves, and garnish the top with sprigs of parsley.
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] ·
Recipe sourced from
internet_archive