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Potato Salad, Hot
From Original White House Cookbook, 1887
Serves 3
Best served immediately after preparation.
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
604Calories
19 gProtein
67 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein19 g
Carbohydrates67 g
Fiber8.9 g
Sugars9.1 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol52 mg
Sodium617 mg
Potassium1653 mg
Calcium76 mg
Iron3 mg
Magnesium94 mg
Phosphorus346 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C70 mg
Vitamin A8.7 mcg
Vitamin E0.4 mg
Vitamin K6.6 mcg
Vitamin B61.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate74 mcg
Choline83 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 3 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, sufficient to fill a SAUCES AND DRESSINGS— SALADS. 167 teacup and fry it a light brown; remove the meat, and into the grease stir three tablespoonfuls of vinegar
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