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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
255Calories
5 gProtein
40 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein4.7 g
Carbohydrates40 g
Fiber4.8 g
Sugars2.2 g
Total Fat9 g
Saturated Fat1.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat4.3 g
Cholesterol0 mg
Sodium96 mg
Potassium969 mg
Calcium29 mg
Iron1.9 mg
Magnesium52 mg
Phosphorus131 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A3.3 mcg
Vitamin E1 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate35 mcg
Choline28 mg
Caffeine0 mg
Water188 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.
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 Cook potatoes, cool, and slice thinly into baking dish. Season and sprinkle with celery and parsley. Mix vinegar and oil or fat, add lemon and heat to boiling point, pour over potatoes, cover, and let stand in moderate oven until thoroughly warmed. * French Dressing, p. 486. Mayonnaise, p. 490. 508 THE BOSTON COOKING-SCHOOL COOK BOOK POTATO SALAD 2 cups cold, boiled potato, cubed French,* Cream Dressing (p. 494) Few drops onion juice or Mayonnaise * Salt and pepper
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