Potato Salad
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Archive recipe
A historic early American dish of potato, rubbed through a cullender, a cup of chopped cabbage—white and firm, cucumber pickle, hard-boiled eggs and raw egg, well beaten. Adapted from Potato Salad, from Common Sense in the Household (1871).
Adapted from Potato Salad, in Common Sense in the Household (1871), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/potato-salad.md.
The dish
4 of 11 items checked
www.gutenberg.org
4 of 11 items checked · 5 aisles
Mix mashed potato, chopped cabbage, cucumber pickle, and pounded egg yolks well together
Boil the vinegar and pour it upon the beaten egg, sugar, butter, and seasoning
Wet the flour with cold vinegar, and beat into this
Cook the mixture, stirring until it thickens, when pour, scalding hot, upon the salad
Toss with a silver fork, and let it get very cold before eating
Adapted from Open Recipe Archive · Common Sense in the Household (1871; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)