Potato Salad

Ingredients

• one cup of cream
• one tablespoon fine flour
• whites of two egg beaten stiff
• three tablespoons vinegar
• two tablespoons oil or butter
• two tablespoons powdered sugar
• one scant teaspoon salt
• one-half teaspoon red pepper
• one teaspoon mustard

Method

1. 1

   Heat cream, stir in flour, boil for two minutes.

2. 2

   Add sugar and cool.

3. 3

   Beat in whipped cream and eggs, then add oil, pepper, mustard, and salt.

4. 4

   Pour over diced cold boiled potatoes and cucumber.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 57. The excerpt below is the record exactly as published.

Potato Salad. Cut in very fine dice one dozen cold boiled potatoes, chop very fine one medium sized onion, and four hard boiled eggs not so fine. Make a dressing as follows: To three well beaten eggs add one cup of sweet milk or cream, one cup of vinegar, three tablespoonfuls of melted butter, one teaspoon each of salt and sugar, half teaspoon of dry ground mustard and a quarter of a teaspoonful of white pepper. Boil over a slow fire and stir constantly till it creams, when cold pour over the above and serve. Mrs. O. Jones. Potato Salad. One cup of cream, one tablespoon fine flour, whites of two egg beaten stiff, three tablespoons vinegar, two tablespoons oil or butter, two tablespoons powdered sugar, one scant teaspoon salt, one-half teaspoon red pepper, one teaspoon mustard

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