Potato and Nut Salad

Ingredients

• 5 tablespoonfuls melted Crisco
• 1 teaspoonful mustard
• 1 teaspoonful salt
• 2 teaspoonfuls sugar
• 2 yolks of eggs
• ¾ cupful cream or milk
• 1½ cupful vinegar
• 3 cupfuls sliced cold potatoes
• 1 cupful broken hickory nut meats
• 1 teaspoonful chopped onion
• Lettuce leaves
• Cold cooked sliced beets
• Sliced lemon

Method

1. 1

   For dressing, mix sugar, salt, and mustard, add Crisco and stir thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar.

2. 2

   Cook in double boiler until consistency of cream.

3. 3

   For salad, mix potatoes, nuts, and onion together, and place on crisp lettuce leaves; pour over dressing and garnish to taste with beets, lemon, and parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 39. The excerpt below is the record exactly as published.

Potato and Nut Salad For Dressing For Salad 5 tablespoonfuls melted Crisco 3 cupfuls sliced cold potatoes 1 teaspoonful mustard 1 cupful broken hickory nut 1 teaspoonful salt meats 2 teaspoonfuls sugar 1 teaspoonful chopped onion 2 yolks of eggs Chopped parsley 34 cupful cream or milk Cold cooked sliced beets 1% cupful vinegar Sliced lemon Lettuce leaves

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