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1800s Cooking Tips and Recipes

Potato Salad Take some cold boiled potatoes and slice very thin; add to them three hard-boiled eggs, also sliced thin; chop one small fresh onion. In a glass bowl or salad dish put a layer of potatoes, then a layer of eggs, and sprinkle over them a little chopped onion, salt and pepper. For dressing, take the yolk of a raw egg and stir into it half a teaspoonful of made mustard. Beat into it, drop by drop, three tablespoonfuls of sweet cream; add one tablespoonful of strong vinegar and the white of the egg beaten to a stiff froth. If needed for supper make at noontime. Flakes of cold boiled salmon, cod or halibut, substituted for the eggs, or added with them, will improve the salad.

The Willimantic Chronicle, Willimantic, Connecticut, March 29, 1881

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