19 August 1852, National Era (Washington, DC), pg. 136:
We arrived at Syracuse about sundown, on a Saturday evening, and remained over Sunday. It would be hard to decide whether Syracuse best deserves the title of the Salt city, or the Hotel city.
8 January 1857, Syracuse Daily Courier, pg. 2, col. 5:
By the way, one of the Syracuse papers promised a presentation of the industrial skill of the Salt City at the Fair in this city (Utica - ed.), now open.
28 May 1895, Syracuse Evening Herald, pg. 5:
Can anybody tell how hot salt potatoes are prepared. The kind that are served in saloons, whole with jackets on?
23 April 1905, Washington Post, pg. M5:
Syracuse Hot Salt Potatoes - Boil the vegetables in a rather strong brine, and drain on a piece of cheesecloth stretched almost tight across the top of a pan. They will be covered with salt crystals, and will be very mealy inside.
From THE HOUSEKEEPER.
22 September 1957, New York Times, pg. 70:
From noon on indefinitely: raw clams, clam broth, and salt potatoes. The last, a Syracuse original, are small potatoes boiled in brine and eaten while in the jackets with an insert of butter.