Mother-in-Law Salad

Ingredients

• one teaspoonful mustard
• half teaspoon salt
• quarter teaspoon black pepper
• one small boiled potato
• one egg
• half cup hot vinegar
• a little sweet cream
• cold boiled potatoes
• a little cauliflower
• beets, cut in dice
• carrots in thin slices
• olives, with the pits taken out

Method

1. 1

   For dressing, mix mustard, salt, pepper, mashed potato, butter, egg, and hot vinegar slowly to avoid curdling.

2. 2

   For salad, place cauliflower on lettuce, surround with minced cold boiled potatoes, add dressing, and trim with beets, carrots, or olives.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 48. The excerpt below is the record exactly as published.

MOTHER-IN-LAW SALAD. M. A. R., 1019 South Figueroa street.— Very good and inexpensive. For dressing take one tea- spoonful mustard, half teaspoon salt, quarter teaspoon black pepper, dash of red pepper, one small boiled potato (hot and mashed fine;) but- ter, a little more than half the size of the potato. Add one egg and half cup hot vine- gar, stirred in slowly, so as not to curdle. A little sweet cream will make it better. For salad: A little cauliflower placed on a lettuce leaf — cream sauce will not hurt — cold boiled potatoes, minced fine, around it. Put on the dressing, and then trim with beets, cut in dice, carrots in thin slices, or olives, with the pits taken out

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