Potato and Pimiento Salad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains eggs cooked in a double boiler.
Ingredients
Method
For the salad, boil the potatoes, slice them, and mix with 1 tablespoon of shortening and the salt.
Chop the pickles, hard-cooked eggs, and pimientos, add them to the potatoes, and set in a cool place to chill.
For the dressing, put the vinegar into a double boiler, add the strained lemon juice, sugar, salt, mustard, 1 tablespoon of shortening, and the well-beaten eggs.
Cook until thick, then cool before using.
Original recipe, verbatim
Potato and Pimiento Salad
1 tablespoonful Crisco K can pimientos
4 potatoes 1 tablespoonful chopped
2 hard-cooked eggs cucumber pickle
1 teaspoonful salt
Dressing
1 tablespoonful Crisco 2 tablespoonfuls sugar
2 teaspoonfuls dry mustard 1 lemon
1 teaspoonful salt y^ pint vinegar
2 eggs
For salad. Boil potatoes and slice them, add Crisco and salt. Now
chop pickles, eggs, and pimientoes and add them and set in cool place to
chill.
For dressing. Put vinegar into double boiler, add strained lemon juice,
sugar, salt, mustard, then add Crisco and eggs well beaten. Cook until
thick, then cool and use.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.