contributor
Salads author attribution
Salads BY CAROLINE C. SHEA
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗
Source evidence: Salads BY CAROLINE C. SHEA
Editorial context
This late nineteenth-century recipe recommends newly harvested potatoes for salad. The potatoes are boiled in salted water and sliced while still warm to absorb seasoning, then chilled before blending with finely chopped onion, parsley, and French dressing. Caroline C. Shea's accompanying dressing recipe from the previous page provides the seasoning base of mustard, sugar, salt, cold water, oil, and vinegar or lemon juice.
Original
Potato Salad The best time to make potato salad is when the potatoes are new. Boil in salted water and peel and slice thin while hot. Then put away until cold. Chop fine one Bermuda or new onion, and a sprig of parsley, and mix thoroughly. Then add the French dressing. The quantity given will serve a scant quart of potatoes, after they are sliced. Put a spoonful of salad on a lettuce leaf and arrange on dish.
Scan 1 of 2
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n42
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n42, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 1 scant quart new potatoes, boiled in salted water, peeled and sliced thin while hot, chilled
- water, salted, for boiling
- salt, in boiling water
- 1 bermuda onion, chopped fine
- 1 sprig parsley, chopped fine
- french dressing
- leaf lettuce
Directions
Boil new potatoes in salted water. Peel and slice them thinly while still hot, then set aside until thoroughly cold. Finely chop one Bermuda or new onion and a sprig of parsley, and mix thoroughly with the sliced potatoes. Add French dressing to coat. Serve by placing spoonfuls of the salad onto lettuce leaves arranged on a serving dish.
- Item type
- recipe
- Yield
- a scant quart of potatoes, after they are sliced
- Timing
- Not stated
- Temperature
- Not stated
- Equipment
- dish
Names & connections
Source context
related reference
French Dressing formula reference
French Dressing One teaspoonful of mustard, one teaspoonful of sugar, one salt spoonful of salt. Mix thoroughly with a few drops of cold water. Slowly add oil to make a thick paste ; the oil should blend perfectly. Thin to taste with vinegar or vinegar and lemon juice.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗
Source evidence: French Dressing One teaspoonful of mustard, one teaspoonful of sugar, one salt spoonful of salt. Mix thoroughly with a few drops of cold water. Slowly add oil to make a thick paste ; the oil should blend perfectly. Thin to taste with vinegar or vinegar and lemon juice.
publication context
Good Housekeeping running header
GOOD HOUSEKEEPING 41
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n42 · View context source ↗
Source evidence: GOOD HOUSEKEEPING 41
Related discovery
Follow your curiosity through more recipes, advertisements, and stories from the printed page.