Potato Salad

Ingredients

• 2 sliced boiled potatoes
• 1 teaspoonful powdered sugar
• 1 spoonful oil
• 1 saltspoonful made mustard
• 1 ditto salt
• 1 ditto pepper
• 1 teaspoonful table sauce
• 1 egg, beat white and yolk separate
• 3 spoonfuls vinegar

Method

1. 1

   Mix all ingredients and serve.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 15. The excerpt below is the record exactly as published.

Potato Salad. — 2 sliced boiled potatoes, 1 teaspoonful puwdered sugar, 1 snoonful oil, 1 saltspoonful made mustard, 1 ditto salt and pepper, 1 teaspoon- f nl table sauce, 1 egg, beat white and yolk separate; 3 spoonfuls vinegar. Bean Salad. — String and wash the beans. Put into boiling water; when tender, remove to cold water to preserve freshness. Then drain; cool for 2 hours before serving. Season with pepper, salt and vinegar. Cover. When served, drain and add salad sauce. Chicken Salad. — Equal to full grown chicken, boiled tender and cold ; 2 heads lettuce, 1 cup boiling water, 1 spoonful corn search, wet with cold water; 1 great spoonful fat, skimmed from the liquor ill 'which the fowls were boiled; %, spoonful oil, cup vinegar, one teaspoonful made mustard. 1 raw egg, whipp¬ ed white, 2 hard-boiled eggs, %. spoonful powdered sugar. Season to suit. Omit fat and skin of fowl. To boiling water add the corn starch, and stir in skim from cold liquid. Remove from fire and whip in the beaten eggs. Garnish. Cream Dressing for Salad.— 1 cup sweet fresh cream, 1 spoonful corn starch, or very fine flour; whites of 2 eggs, beaten stiff; 3 spoonfuls vinegar, 2 best salad oil, 2 powdered sugar, 1 teaspoonful scant salt, ditto pepper,

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