Potato Salad
From Vegetarian cookery, 1891
Serves 1
Cold haricot beans, French beans, and lentils may be used in the same way.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 71. The excerpt below is the record exactly as published.
Potato Salad. Cut cold boiled potatoes in rather thin slices ; put them into a salad bowl, with a tea-spoonful of chopped parsley, half a tea-spoonful of eschalots cut very fine, two table-spoonfuls of oil, two of cream, and two of vinegar ; season with a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.