Entry from
April 17, 2005
Syracuse: Salt City; Salt Potato
An early nickname for Syracuse was "Salt City" because of its role in the salt trade.
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:
Recipe Wanted.
Can anybody tell how hot salt potatoes are prepared. The kind that are served in saloons, whole with jackets on?
A. O.
Syracuse.
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.
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:
Recipe Wanted.
Can anybody tell how hot salt potatoes are prepared. The kind that are served in saloons, whole with jackets on?
A. O.
Syracuse.
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.