Potato Salad

Ingredients

• two coffee-cupfuls of mashed potato
• three-fourths of a cupful of white cabbage
• two cucumber pickles
• the yelks of two hard-boiled eggs
• one raw egg beaten very light
• one tea-spoonful of celery-seed
• one tea-spoonful of sugar
• one table-spoonful of melted butter
• half a tea-cupful of vinegar
• one tea-spoonful of salt
• one tea-spoonful of pepper

Method

1. 1

   Mix the mashed potato, cabbage, pickles, and egg yolks together with a little vinegar.

2. 2

   Make a dressing by boiling vinegar, adding beaten egg and seasoning, mixing flour in cold vinegar, and cooking until thick.

3. 3

   Pour over the salad and mix lightly.

4. 4

   Let it cool before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 63. The excerpt below is the record exactly as published.

POTATO SALAD. Take two coffee-cupfuls of mashed potato, run through a sieve; three-fourths of a cupful of white cabbage, cut very fine ; two cucumber pickles cut in small pieces, and the yelks of two hard-boiled eggs ; mix all together with very little vinegar. Make a dressing of one raw egg beaten very light, one tea-spoonful of celery-seed, one tea-spoonful of sugar, 126 The New Kentucky Home Cook Book. one table-spoonful of melted butter, one tea-spoonful of flour, half a tea-cupful of vinegar one tea-spoonful of salt, and one tea-spoonful of pepper

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