Potato Salad

Ingredients

• one quart of potatoes
• one small onion
• whites of three hard-boiled eggs
• One-Half cup vinegar
• one beaten egg
• one teaspoonful mustard (dry)
• one teaspoon salt
• onerhalf teaspoonful black pepper
• pinch cayenne pepper
• one-half cup cream
• one-half cup butter

Method

1. 1

   Mix boiled and cubed potatoes, chopped onion, and sliced egg whites.

2. 2

   For dressing, boil vinegar, beaten egg, mustard, salt, black pepper, and cayenne until thickens.

3. 3

   Cool partially, then add cream, butter, and yolks of eggs.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 63. The excerpt below is the record exactly as published.

POTATO SALAD. Mrs. N. G. Ledgerwood, 1577 West Twenty-first street. — Pare and slice some cold boiled potatoes; peel and slice thin one onion; mix on a salad dish and pour over them the following dressing: Three eggs (beaten,) one cup sour cream, one teaspoonful salt, one teaspoonful of mustard, one-half teaspoonful of red pepper wet in a little water, one-half cup of sugar, butter size of an egg. Mix all together, set on fire, add one pint of vinegar slowly and stir all the time, until it thickens, but do not let boil. No. 123. POTATO SALAD. Mrs. Frank A. Howe, No. 430 Cedar avenue, Long Beach, Cal. — Take one quart of potatoes, boiled and cut in cubes; one small onion, chopped fine; whites of three hard-boiled eggs, sliced; mix all together and use the following dressing: 38 COOKING AND OTHER RECIPES. One-Half cup vinegar, one beaten egg, one teaspoonful mustard (dry,) one teaspoon salt, onerhalf teaspoonful black pepper, pinch cay- enne pepper; boil until it thickens, cool par- tially; add one-half cup cream, one-half cup butter

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