From a 19th century recipe for potato salad
Ingredients:
- Yolks of 5 eggs
- 5 Tablespoons vinegar
- 2 Tablespoons melted butter
- Pepper to taste
- Salt to taste
- Mustard to taste
- One onion, chopped fine
- 3/4 cup cream
- Potatoes, cooked, cooled, sliced thin
Preparation:
Add the egg yolks to the vinegar, cook until thick. Cool. Just before using, add melted butter and beat to a cream. Add pepper, salt, and mustard to taste, stir in chopped onion and cream. Pour dressing over thinly sliced cooled potatoes.
Recipes 1894 Style | Salads 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
