Dressing for Potato Salad

Ingredients

• Five eggs beaten light
• one cup of sweet cream
• one-half cup of vinegar
• butter the size of a walnut
• Teaspoonful of mustard
• tablespoon of sugar
• dash of pepper and salt

Method

1. 1

   Beat all well together, put on the stove and stir constantly until it comes to the boil.

2. 2

   Beat until cold and pour over salad.

3. 3

   Put in a cool place or on ice.

4. 4

   Before serving stir in a cup of whipped cream.

5. 5

   Serve on lettuce or cabbage leaf.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 45. The excerpt below is the record exactly as published.

Dressing for Potato Salad : — Five eggs beaten light, add one cup of sweet cream, one-half cup of vinegar, butter the size of a walnut. Teaspoonful of mustard, dash of pepper and salt, tablespoon of sugar

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