Potato Salad

Ingredients

• two quart of cold boiled potatoes
• a large Spanish onion
• two heads of celery
• four hard boiled eggs
• season with salt, pepper, and a little cayenne
• a lump of butter the size of an egg
• a tablespoonful of flour
• a cupful of milk or water
• the yolks of two eggs
• a tablespoonful of sugar
• a teaspoonful of mustard
• two-thirds of a cupful of vinegar

Method

1. 1

   Cut potatoes, onion, celery, and eggs into cubes.

2. 2

   In a stewpan, melt butter, add flour, then milk or water.

3. 3

   Beat yolks with sugar and mustard, add vinegar, and stir into the sauce.

4. 4

   Let cool, then pour over salad and mix well.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 51. The excerpt below is the record exactly as published.

Potato Salad. Cut in half inch cubes two quart of cold boiled potatoes, a large Spanish onion, two heads of celery, and four hard boiled eggs; season with salt, pepper, and a little cayenne. Put in a stewpan a Asparagus. lump of butter the size of an t%g\ and when melted, add a tablespoonful of flour; cook, but do not brown; then add a cupful of milk or water. Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful of mustard; add two-thirds of a cupful of vinegar

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