Potato Salad

Ingredients

• Take cold boiled potatoes
• one good sized onion
• a bunch of parsley
• half cup of olive oil
• half cup of vinegar

Method

1. 1

   Slice the potatoes thinly so that the vinegar will penetrate.

2. 2

   Mince the onion and parsley and throw on top, also salt and white pepper.

3. 3

   Pour over olive oil and mix all well.

4. 4

   Pour over vinegar and mix by turning from one bowl to another shortly before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 220. The excerpt below is the record exactly as published.

Potato salad (5 cents.) String beans 5, butter beans 5, cabbage 2 heads 10 tomatoes 15, potatoes 8—4^ cents. Raspberry crop dumplings with sauce (30 dumplings and sauce, 17 cents.) Custard pie (2 with i qt, milk, 8 eggs and sugar, 20 cents.) Lemon sherbet (No. 179; 2 qts, before freezing, 20 cents.) Angel food cake (baked thin, frosted and sliced, 22 cents.) Nuts, raisins, cheese, crackers, con- diments (average, 35 cents.) Milk (9 quarts, 27 cents.) Cream 10, coffee lo, tea butter 10, bread 6. 3, sugar 4, SAJV I^RANCISCO HOTEL GAZETTE'S 80 Totals $4 04; 35 persons; ii J^ cents a plate. 713— Consomme Brunoi^e;. 5 quarts clear soup stock. Yz lb, chopped lean beef. 2 whites of eggs tD clear it. I cup green cooked peas. I cup carrot and turnip and leek and celery if you have them cut in. smallest dice. r teaspoon extract of meat. Draw off the stock free from grease, put in the beef and white of egg mixed with some cold water and set ic on to boil. When well boiled strain through a napkin or tammy cloth or jelly bag. Cook the vegetables separately, wash them off, season the consomme with salt and cay- enne and add meat extract (or glaze of your own making) to color light brown, and then the vegetables. 714— Fillets r.f Trout Spanish Stvle. Cook the fish this way when you have a lot of small ones, such as brook trout, or lake herrmg. Run a knife along both sides of the back bone and take it out. Take the two sides, double them, the meat side outwards, lay them in a but- tered baking pan one leaning upon the other so as to hold it in shape, and so proceed until the pan has all it will con- tain, one layer deep, the boned part of the fillets of fish being on top. Before putting in the fish strew some finely minced onion in the pan. After the fish is in, sprinkle salt and pepper, sift over a little cracker meal, and pour in enough light colored veal gravy mixed with strained tomato, or Spanish stock sauce *(No. 784;) to half cover the fillets, and ibake Ifght brown. Dish out of the pan it is baked in, one fillet to each person, a spoonful of the sauce and a few potatoes of any baked or fried kind like the follow- ing in the same plate. 715— Potatoes, a la Brabant. Cut raw potatoes in dice, medium size and perfect cubes, rejecting the uneven sides and ends. Boil them in water, drain off before they break, then fry in clean lard very li^ht colored. Sprinkle with salt and finely minced parsley, Brabant is the name of a place — a duchy. 716— Epigramme of Lamb, a la Tri* anon. Epigramme is the French cooks* name for the brisket or breast of lamb. After cutting lamb chops for breakfast there will be three or four of these briskets on hand. Saw them lengthwise in two, boil for half an hour in soup stock well sea- soned, press them between two dishes. When cold bread themby dipping in egg and cracker meal, lay in a pan, pour a little oil, clear butter or drippings ^oyer and bake light brown. To serve : divide in pieces about 4 or 5 ribs wide, place a spoonful of sauce in the dish and the meat pressed down in it. It does not do well to fry it after breading, the bright yel- low-brown of a careful bake is what makes it a desirable entree. 7r7— Sai:c9 Trianon. It is a yellow sauce made of white butter sauce with yolks of eggs stirred in to color, and speckled with minced truffles, mushrooms, shalots and white pepper. Add a spoonful of white wine or little dash of lemon juice. A very small quantity of such a sauce can be made to fill the bill and one small truf- fle out of a bottle and four or five mushrooms sliced will be all that are needed. Trianon is the name of a place — a French palace. 718— Potato Salad. Take cold boiled potatoes, slice them thinly so that the vinegar will penetrate. For a bowl of sliced potatoes mince one good sized onion and a bunch of parsley and throw on top, also salt and white pepper. Pour over half cup of olive oil and mix all well. If you mix all with oil this way first the parsley re- tains its green color, which vinegar used first takes away. Pour oyer half cup of vinegar

Cook this with the app: pantry check, scaling, and the assistant.