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Hot Potato Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
260Calories
9 gProtein
5 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein8.6 g
Carbohydrates4.9 g
Fiber0.4 g
Sugars0.2 g
Total Fat22 g
Saturated Fat7.5 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol39 mg
Sodium512 mg
Potassium131 mg
Calcium24 mg
Iron2.2 mg
Magnesium9.9 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A6.6 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate8.5 mcg
Choline29 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 45. The excerpt below is the record exactly as published.
HOT POTATO SALAD. Fry to a light brown four tablespoonsful of minced breakfast bacon. Strain out the bacon and fry in the fat a teaspoonful of chopped onion. Take the pan from the fire and stir into the fat an equal amount of vinegar seasoned with salt, sugar and a touch of cay- enne. Beat to an emulsion, return to the fire, adding two tablespoonsful of boiling water. The potatoes should be ready boiled, cut into dice and kept hot over boiling water.
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