Potato Salad

Ingredients

• 2 c cold boiled potatoes cut in half-inch cubes
• 1 apple cut in quarter-inch cubes
• 1 c finely cut celery
• 1 tp salt
• 1 tp mustard
• 2 tp sugar
• a few grains cayenne
• 1 tb flour
• yolks 2 eggs or 1 egg
• f c scalded milk
• 1 c hot vinegar
• 2 tp melted butter

Method

1. 1

   1.

2. 2

   Mix dry ingredients.

3. 3

   2.

4. 4

   Beat the egg slightly, add to the dry ingredients, and mix thoroughly.

5. 5

   3.

6. 6

   Add the scalded milk, stirring all the time.

7. 7

   4.

8. 8

   Pour all in double boiler and add hot vinegar; stir until it becomes thick.

9. 9

   5.

10. 10

    Add butter.

11. 11

    6.

12. 12

    Cool before it is used.

13. 13

    7.

14. 14

    Dice the potatoes.

15. 15

    8.

16. 16

    Pare the apple and dice it.

17. 17

    9.

18. 18

    Cleanse the celery, cutting out all bad spots, and wash thoroughly.

19. 19

    Cut in small pieces and dry in towel.

20. 20

    10.

21. 21

    Place all in the bowl, moisten with dressing, and garnish with celery tips or hard boiled eggs sliced.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 61. The excerpt below is the record exactly as published.

Potato Salad Materials used: Class Rtile ^ c cold boiled potatoes cut in half -inch cubes i apple cut in quarter-inch cubes I c finely cut celery 1 tp salt i tp mustard ^ tp sugar a few grains cayenne J tb flour J egg yolk or i egg 3 tb scalded milk 2 tb hot vinegar i tp melted butter Home Rule 2 c cold boiled potatoes cut in half-inch cubes 1 apple cut in quarter-inch cubes 1 c finely cut celery Dressing: 1 tp salt 1 tp mustard 2 tp sugar a few grains cayenne 1 tb flour yolks 2 eggs or 1 egg f c scalded milk 1 c hot vinegar 2 tp melted butter

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