Potato Mayonnaise

Ingredients

• 1 small potato
• yolks of 2 eggs
• a little cayenne
• 1 teaspoon salt
• saltspoon of mustard
• vinegar or lemon juice to taste

Method

1. 1

   Boil and mash the potato, then cool.

2. 2

   Add egg yolks, cayenne, mustard, and salt.

3. 3

   Beat together and add oil gradually, followed by vinegar or lemon juice.

4. 4

   This mayonnaise will not crack.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.

POTATO MAYONNAISE— Mrs.A. McMahon, San Francisco Boil 1 small potato, mash thoroughly anid place in bowl until cool, then add yellows of 2 eggs or more if requireid, a little cayenne, salt spoon of mustard and 1 teaspoon salt. Beat together and add your oil a little at a time and vinegar or lemon juice to taste. Mayonnaise made this way will not craok. SALADS 91 POTATO SALAD DRESSlNG^Mrs. E. Q. Smith. 1 cup mashed whipped potatoes, heat into the potatoes gradually 4 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon mild French mustard, % teaspoon salt and 5 drops tabasco. Beat well and ii warm weather chill. Just before serving add % cup of whipped cream audi pour over your lettuce. POTATO DRESSING— Mrs. Winfield Davis, Ross Valley. Boil about 1 potato, mash and whip light with fork; let cool. Chop garlic size of a pea very fine, and add to potato, also 1 teaspoon salt % teaspoon pepper, 1 teacup of oil, about 3 tablespoons vinegar, or vinegar to taste: Mix well and pour over lettuce and then stir thor- oughly. Chill. SALAD DRESSING — Mrs. Thos. S. Bonneau. 2 eggs beaten, add 1 cup milk, tablespoon, mustard mixed with a little vinegar; teaspoon of salt and 1 of sugar, cup of vinegar, if not too strong, otherwise, % cup. Oil to taste or butter size of an egg. Put contents in double boiler and cook to consistency of cream. FRENCH DRESSING— Mrs. W. F. Jones. 1 teaspoon salt, % teaspoon paprika, % teaspoon pepper, % cup of lemon juice or vinegar, % cup olive oil,, y^ teaspoon Worcestershire sauce, i/i teaspoon onion extrapt, 14 teaspoon celery extract. Either shake well in bottle or beat with egg beater. Ingredients must be cold. This is good to keep on hand. SALAD DRESSING TO KEEP ON HAND^Mrs. A. A. Smith. 5 teaspoons cf mustard, 4 teaspoons of sugar, 1 small teaspoon of salt, 4 tablespoons of olive oil; beat these thoroughly; then add 4 eggs, 12 tablespoons of milk, 12 tablespoons of vinegar; stir all together in a qt, bowl that can be placed over a boiling kettle; stir constantly till it becomes creamy; remove, and stir a little more lest the eggs curdle. This will keep two months or longer, in .an air-tight fruit jar. CREAM DRESSING FOR SH RIMPS— Mrs. W. F. Jones. Whip 1 teacup of cream just turning sour; add very little vinegar, and sugar to give a rich taste, but not too sweet; pour over the' shrimps and serve on lettuce leaves. Nice where one 'does not like oil; also good with plain salad. CREAM DRESSING— Mrs. E. B. Mahon. 1 cup of cream, 1 tablespoon of vinegar, 1 teaspoon o^ mustard, a little salt; mix together very slowly. WALNUT SANDWICHES— Mrs. J. M. Dollar. Mix finely chopped walnuts with enough mayonnaise dressing to '92 SALADS make a soft paste. Take th'in slices of buttered ibreadi, sprea4 1 slice "With the paste, put a lettuce leaf on the other; put them together and ■cut in any shapes desired. Keep in a cold place until ready to use Ihem. FOR PIMIENTO SANDWICHES— Mrs. Geo. M. Dodge. 1 cup walnuts ground fine to 1 small can pimientos chopped. Add a little salt and spread on bread with miayonnaise dressing. HAM SANDWICHES— Mrs. Southard Hoffman. 3 tablespoons chopped ham, yellows of three hard (boiledi eggs, 1 ■tablespoon chopped parsley, % tablespoon dry mustardi, 3 tablespoons warmed butter. Rub together well or pass through a mincing machine and spread between thin slices of bread. Hitchcock Military Academy SAN RAFAEL WRITE FOR CATALOGUE AND PICTURES OF THE ACADEMY Q eese. SARDINES WITH CHEESE— Mrs. Carter P. Pomeroy. Open a box of large sardines, drain them; cut stale bread into %'in. slices, then into strips a little longer than the sardines; fry in deep fat a bright brown, drain on brown paper. On each strip lay one sar- dine, and cover with grated Parmesan cheese. Put in hot oven on pan till the cheese melts and crusts over them; sprinkle with finely chopped parsley and a little lemon juice; serve hot. EGGS BAKED IN CHEESE SAUCE— Mrs. Carter P. Pomeroy. 1 teaspoon of butter melted; add 1 teaspoon of flour, or more if a thicker sauce is liked. Cook thoroughly but do not brown; add 1 cup ■of milk, or cream preferred (use more butter if milk is used), which must be added slowly to make a smooth sauce; then aidd 4 tablespoons of grated cheese; stir well, and when thoroughly hot, pour into a hot baking dish which can go to the table. Drop in 4 eggs as if for poach- ing, being very careful not to break the yolks. Put at once into oven, and when the eggs are set serve at once. Makes a very nice entree. CHEESE SOUFFLE— Mrs. W. F. Jones. 2 tablespoons of butter, 1 tablespoon of flour. Rub smooth, and add % cup of milk, yolks of 3 eggs, and 1 cup of grated cheese. Oook in double iboiler; let boil 2 minutes, and then cool. Addi the beaten whites, and bake 10 minutes in muffin rings with white paper under- neath. Remove rings and serve immdiately on the paper. Delicious. Ramekins could be used. CHEESE RAMEKINS— Mrs. C. A. Thayer. 4 tablespoons grated cheese, % cup milk, 2 tablespoons butter, 2 ozs. of bread, yolks of 2 eggs

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