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Hot Potato Salad
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
616Calories
10 gProtein
85 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein9.9 g
Carbohydrates85 g
Fiber11 g
Sugars5 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.3 g
Cholesterol26 mg
Sodium4951 mg
Potassium2081 mg
Calcium86 mg
Iron4.1 mg
Magnesium112 mg
Phosphorus274 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C115 mg
Vitamin A0.5 mcg
Vitamin E0.3 mg
Vitamin K9 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate73 mcg
Choline68 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 210. The excerpt below is the record exactly as published.
HOT POTATO SALAD 6 medium-sized potatoes 2 tablespoons tarragon vinegar Salt, pepper 2 tablespoons cider vinegar 4 cup celery, finely chopped 4 tablespoons olive oil or 1 tablespoon parsley, finely: bacon fat chopped 1 slice lemon, 4 inch thick
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