Potato Salad by Mrs. John E. Brewer

Ingredients

• Yolks of eight eggs
• eight tablespoons or vinegar
• eight tablespoons of melted butter
• one teaspoon of French mustard
• two teaspoons of sugar
• three teaspoons of salt
• one-fourth cayenne pepper
• eight boiled potatoes
• one-quarter of a pound of English walnuts

Method

1. 1

   Beat yolks of eggs.

2. 2

   Heat the vinegar and pour over the beaten yolks, stirring all the time.

3. 3

   Put back on stove and cook slowly.

4. 4

   When done put in melted butter and mix thoroughly and add last, eight boiled potatoes, and about half as much celery, one-quarter of a pound of English walnuts, broken up.

5. 5

   Thin down with whipped cream ready to use.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 45. The excerpt below is the record exactly as published.

POTATO SALAD. i*irs. John E. Brewer. Yolks of eight eggs, eight tablespoons or vinegar, eight tablespoons of melted butter, one teaspoon of French mustard, two teaspoons of sugar, three tea- spoons of salt, one-fourth cayenne pepper. Beat yolks of eggs. Heat the vinegar and pour over the beaten yolks, stirring all the time. Put back on stove and cook slowly. When done put in melted butter and mix thoroughly and add last, eight boiled potatoes, and about half as much celery, one-quarter of a pound of English walnuts

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