Potato and Nut 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 raw egg yolks cooked in a double boiler.
Ingredients
Method
For the dressing, mix the sugar, salt, and mustard, add the shortening and stir thoroughly.
Add the well-beaten egg yolks, cream (or milk combined with 1 teaspoon flour if using milk instead of cream), and lastly the vinegar.
Cook in a double boiler until it reaches the consistency of cream.
For the salad, mix the potatoes, nuts, and onion together, and place on crisp lettuce leaves.
Pour the dressing over the salad and garnish with beets, lemon, and parsley.
Original recipe, verbatim
Potato and Nut Salad
For Dressing For Salad
5 tablespoonfuls melted Crisco 3 cupfuls sliced cold potatoes
1 teaspoonful mustard 1 pupful broken hickory nut
1 teaspoonful salt meats
2 teaspoonfuls sugar 1 teaspoonful chopped onion
2 yolks of eggs Chopped parsley
^ cupful cream or milk Cold cooked sliced beets
yi cupful vinegar Sliced lemon
Lettuce leaves
For dressing. Mix sugar, salt, and mustard, add Crisco and stir
thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar.
Cook in double boiler until consistency of cream. If milk is used instead
of cream, add 1 teaspoonful flour to other dry ingredients.
For salad. Mix potatoes, nuts, and onion together, and place on
crisp lettuce leaves; pour over dressing and garnish to taste with beets,
lemon, and parsley.
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.