Medford Potato Salad

Ingredients

• two eggs
• one tablespoon salt
• one tablespoon sugar
• one tablespoon mustard
• one cup sweet cream
• two-thirds cup vinegar
• two quarts of boiled potatoes

Method

1. 1

   Beat eggs, add salt, sugar, mustard, and cream in a double boiler.

2. 2

   Heat until boiling, then add vinegar and cook until creamy.

3. 3

   Pour over hot diced potatoes and serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 56. The excerpt below is the record exactly as published.

one table- spoonful salad oil or butter, one teacupful of vinegar; rub the yolks to a smooth paste, adding by degrees the salt, pepper, mustard, sugar, oil and the raw egg beaten to a froth, stir in the vinegar and pour over twelve medium sized tomatoes, which have been cut in small pieces. Mrs. C. B. Dyson. Salad. Chop young onions and celery together fine, season well; for dressing, take yolks of two eggs, one lemon and good olive oil ; beat eggs well, adding the oil until the mixture fills a teacup, and the egg and oil are quite thick, then add juice of lemon, then celery and onions, beat all thoroughly. Mrs. C. A. Wilson. Potato Salad. Cut in very fine dice one dozen cold boiled potatoes, chop very fine one medium sized onion, and four hard boiled eggs not so fine. Make a dressing as follows: To three well beaten eggs add one cup of sweet milk or cream, one cup of vinegar, three tablespoonfuls of melted butter, one teaspoon each of salt and sugar, half teaspoon of dry ground mustard and a quarter of a teaspoonful of white pepper. Boil over a slow fire and stir constantly till it creams, when cold pour over the above and serve. Mrs. O. Jones. Potato Salad. One cup of cream, one tablespoon fine flour, whites of two egg beaten stiff, three tablespoons vinegar, two tablespoons oil or butter, two tablespoons powdered sugar, one scant teaspoon salt, one-half teaspoon red pepper, one teaspoon mustard. Heat cream almost to boiling, stir in the flour (previously wet with cold milk), boil two minutes, stirring all the time, add sugar and take from fire. When half cold beat in whipped cream and eggs, set aside to cool. When quite cold whip in oil or butter, New Century Cook Book. 113 pepper, mustard and salt. If salad is ready add vinegar and pour over salad. Cut cold boiled potatoes into little dice, add about one-third as much (or less) of small pieces of cucumber (the heart), and a little chopped onion. Mrs. Isaac G. Lombard. Medford Potato Salad. Break on cold platter two eggs, beat well; add one table- spoon each salt, sugar, mustard, either dry or made; put in double boiler with one cup sweet cream. Let come to boiling point and add two-thirds cup vinegar. Cook until creamy and pour over two quarts of boiled potatoes

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