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Potato Salad, Hot
From Original White House Cookbook, 1887
Serves 2
Serve hot for best flavor.
Presented as published in 1887. 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
468Calories
13 gProtein
100 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein13 g
Carbohydrates100 g
Fiber13 g
Sugars13 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol5.3 mg
Sodium96 mg
Potassium2257 mg
Calcium106 mg
Iron4.1 mg
Magnesium127 mg
Phosphorus335 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K9.9 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate110 mcg
Choline72 mg
Caffeine0 mg
Water561 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 110. The excerpt below is the record exactly as published.
POTATO SALAD, HOT. Pare six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into small bits and mix with the potatoes; cut up some breakfast bacon into small bits
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