Mrs. William Massie's Salad

Ingredients

• one large beet
• six Irish potatoes
• one large head of lettuce
• yelks of three eggs
• one tea-cupful of vinegar
• one tea-spoonful of ground mustard
• a tablespoonful of salad-oil
• a dessert-spoonful of sugar
• one or two hard-boiled eggs

Method

1. 1

   Boil beet and potatoes, slice when cold.

2. 2

   Cut lettuce or cabbage.

3. 3

   For dressing, heat yolks, vinegar, and mustard until thick, add oil and sugar.

4. 4

   Pour over salad and garnish with sliced hard-boiled eggs.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 60. The excerpt below is the record exactly as published.

MRS. WILLIAM MASSIE'S SALAD. Boil one large beet; when cold, cut in small slices. Boil six Irish potatoes ; when cold, slice. Cut up one large head of lettuce or an equal amount of cabbage, sliced on a potato- si icer. For a dressing, take the yelks of three eggs, one tea-cupful of vinegar, one tea-spoonful of ground mustard ; heat them, stirring all the wThile, until thick ; add a table- spoonful, or more if you wish, of salad-oil, and a dessert- spoonful of sugar; pour over the salad. Cut up one or two hard-boiled eggs

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