Mayonnaise, Swiss

Ingredients

• a cupful of the dressing
• two rather large potatoes
• a quarter of a pint of whipped cream
• season to taste with salt
• season to taste with pepper
• a few drops of onion-juice

Method

1. 1

   Make a good mayonnaise.

2. 2

   Boil potatoes until tender, then press or beat them fine.

3. 3

   Whip into the mayonnaise until smooth.

4. 4

   Season and add chopped tomatoes if desired.

5. 5

   Before serving, fold in beaten egg white.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 366. The excerpt below is the record exactly as published.

Mayonnaise, Swiss SALADS Assorted Salad of oil ; beat until thick, and add gradu- ally half a pint of oil ; thin with two table-spoonfuls of sharp vinegar, pouring a few drops at a time. The beating should be done regularly from right to left, and the dressing should be a rich cream color when done. Another way : — Have ingredients and utensils very cold. Put the yolks of two eggs in a bowl and squeeze upon them a teaspoonful of lemon -juice. With a silver fork stir with a rotary motion, and as soon as the lemon -juice is blended with the yolks begin to pour in salad oil — a teaspoonful at a time at first — then, as the dressing thickens, in larger quantities. When a cup and a half of oil has been used, add two table-spoonfuls of vinegar, a teaspoonful of salt, a quarter of a teaspoonful of French mustard, and a heaping salt-spoonful of paprika. This will thin the dressing a lit- tle. Now stir in gradually half a cupful more of the oil, and set the mayonnaise on the ice until wanted. Mayonnaise, Swiss. — Make a good mayonnaise in the ordinary style. If you have a cupful of the dressing, have ready two rather large pota- toes, boiled until tender. Put these through a vegetable - press, or beat them fine and light with a fork. Whip these into the mayonnaise, taking care that the whole is thorough- ly blended, and that there are no hard lumps in the potato. Season to taste with salt and pepper, and, if you like, a few drops of onion-juice. Just before serving beat the white of the egg very light and stir it quickly into the dressing. This is excellent on a salad of vegetables, fish, or meat. It is improved by the addition of one or two good-sized raw tomatoes, peel- ed and cut into small pieces. As a matter of course, this is a very heavy dressing, not suitable for green sal- ads, and when served with cold meat and bread-and-butter takes the place of a side dish. Remoulade Dressing. — Mash the hard-boiled yolks of three eggs until perfectly smooth, then add a raw yolk, and work with a spoon ; add half a teaspoonful of salt, a pinch of cayenne, and a gill of oil, drop by drop, stirring rapidly ; then add a table-spoonful of vinegar gradually, mix well, and use. Apple Salad. — Cut small, round slices from the tops of six nice King apples, hollow them out, making the pieces as large as possible. Do not spoil the shapes of the apples. Cut the scoopings in small squares and put them in a bowl. Cut, also the same size, the same quantity of white celery hearts and English nuts. Have half a pint of mayonnaise. Mix it with the salad, and finish with quarter of a pint of whipped cream.

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