Picnic
Hot potato salad
Hot potato salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a frying-pan one-fourth of a pound of bacon, cut into dice.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put into a frying-pan one-fourth of a pound of bacon, cut into dice;
- Add one-half as much vinegar as fat, a few grains of salt and cayenne and one-half as much hot stock as vinegar.
- Remove the skins and slice hot into the frying-pan enough to take up the liquid.
Historical transcription
Source method
- 1
Put into a frying-pan one-fourth of a pound of bacon, cut into dice; when light brown take out and sauté in the fat a small onion cut fine. Add one-half as much vinegar as fat, a few grains of salt and cayenne and one-half as much hot stock as vinegar. Have ready the potatoes boiled in skins. Remove the skins and slice hot into the frying-pan enough to take up the liquid. Add the diced bacon, toss together and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.