Ingredients:
- 1 gallon cold and thinly sliced good potatoes
- 6 small onions
- Salt and pepper to taste
- Yolks of 9 fresh eggs
- 2 teaspoons ground mustard
- pinch of cayenne pepper
- 1 cup of sugar
- 1 cup of good cider vinegar
- 1/2 cup butter
- 1 pint thick sweet cream
- 2 small cucumbers, optional
Preparation:
One gallon cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper.
DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good cider vinegar, one-half cup butter. Boil the above mixture, and add one pint of thick sweet cream when the mixture is almost cold. Two small cucumbers sliced will greatly improve this salad.
MRS. DELL W. DE WOLFE.
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.
