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Potato Salad
From The New century cook book, 1899
Serves 6
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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. Ten medium sized potatoes boiled until tender, two eggs boiled hard, one large onion, pepper and salt to season; chop all together. Dressing for Same. — Two-thirds of cup of cider vinegar, one-third of a cup of water, half cup of sugar, one tablespoonful of mustard, butter size of a walnut; boil all together; let cool; stir in half cup rich cream and pour over salad. Mrs. I. J. Hanmer. Potato Salad. Boil potatoes with skins on; when cold pare and cut in small pieces, adding about one-half of medium sized onion, then add the custard and stir light with silver fork. Custard. — Four tablespoons butter, one tablespoon flour, one level tablespoonful salt, one cup sweet milk, three eggs; make this in a custard; and when done add one-half cup vinegar. Mrs. F. H. McAdow. Potato Salad. Six large potatoes boiled, two stocks celery, boil one cup vinegar, a piece of butter size of walnut, yolks of four eggs, one cup of sugar; stir constantly while boiling; after dressing is cold stir in two tablespoons of sweet cream
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