Potato Dressing

Ingredients

• 2 table-sps. boiled and sieved potatoes
• 3 table-sps. salad oil
• White pepper and salt
• 1 table-s.p. vinegar
• J tea-sp. made mustard
• A pinch of sugar

Method

1. 1

   Put the potato into a basin with the seasoning, and mix well together.

2. 2

   Add the oil gradually.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 303. The excerpt below is the record exactly as published.

1 table-sp. vinegar. I £ tea-sp. made mustard. This dressing is frequently made at table in or over the salad bowl. If it is prepared beforehand it should not be poured over the salad until the time of serving. Mix the salt, pepper, and mustard together,. and add the oil gradually. When these are well blended and the salt dissolved, add the vinegar. A pinch of cayenne and a little sugar may be added. Sometimes a tea-spoonful of tarragon vinegar is put in, and by some people more oil is preferred. Note. — 'When the mixing is done at table, a thin oil and vinegar bottle is useful. 749. 2. Salad Dressing 2 hard-boiled yolks. J tea-sp. made mustard. White pepper and salt. A pinch of cayenne. A pinch of sugar. 3 table-sps. salad oil or cream. 2 table-sps. vinegar. 1 dessert-sp. tarragon vinegar. Rub the hard-boiled yolks through a sieve, and put them into a basin with the seasoning. Mix well together, and add the oil gradually, stirring all the time. Then add the vinegar, a little at a time, and mix well. The sauce should be of the consistency of cream. Note. — If the dressing is to be used for fish or lobster salad, a tea-spoonful of anchovy or shrimp essence is an improvement. The hard-boiled whites of eggs may be shred and used as a garnish for the salad. 750. 3. Potato Dressing 2 table-sps. boiled and sieved potatoes. 3 table-sps. salad oil. White pepper and salt. Put the potato into a and mix well together. 1 table-sp. vinegar. J tea-sp. made mustard. A pinch of sugar

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