Potato Salad
From The spirit of cookery, 1895
This salad can be the basis for more complex salads with vegetables, fish, or meat.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 224. The excerpt below is the record exactly as published.
Potato Salad the thinly-sliced boiled tubers of suit- able, consistent, not floury quality should be drenched with good bouillon or standard solution of Proust’s meat extract, half an ounce to the pint of hot water. No more bouillon must be added than the thinly-sliced potatoes will absorb. Then salt and pepper, and after them the oil, has to be added, care being taken to lubricate the salad with a sufficiency of the latter. If to this a little good vinegar
Cook this with the app: pantry check, scaling, and the assistant.