Celery Salad

Ingredients

• Reserve the most perfect stalks for the celery-glass
• two hard-boiled eggs chopped fine
• one tea-cupful of vinegar
• one table-spoonful of butter
• one table-spoonful of made mustard
• one table-spoonful of sugar

Method

1. 1

   Cut celery into small pieces and mix with chopped eggs.

2. 2

   Season with salt and pepper.

3. 3

   Boil vinegar, butter, and eggs until thick.

4. 4

   Cool and add mustard and sugar.

5. 5

   Pour over celery and let stand before serving.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 62. The excerpt below is the record exactly as published.

CELERY SALAD. Reserve the most perfect stalks for the celery-glass, using the green and imperfect ones for the salad. Cut them in small pieces, add two hard-boiled eggs chopped fine, season with pepper and salt. Into two well-beaten eggs pour one tea-cupful of vinegar, and one table-spoonful of butter; boil until it thickens; when cold, put in smoothly one table- spoonful of made mustard, and one table-spoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.