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Potato Salad

A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).

A historical recipe

New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: The New Dr. Price Cookbook, by Royal Baking Powder Company (1921).

Source and licence

From New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 quart cold boiled potatoes 1 onion finely sliced 1/2 teaspoon salt chopped parsley 1/2 cup French dressing Cut potatoes into slices or cubes;
  2. add onion;
  3. mix with salt, parsley and French dressing.
  4. Serve on lettuce leaves with boiled dressing.