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New England Potato Salad

A historical recipe from The Community Cook Book, by Anonymous (1914).

A historical recipe

The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: new england (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. One pint of cream, yolks of two eggs, one-half teaspoonful dry mustard, one-half teaspoonful salt, one-half teaspoonful pepper.
  2. Beat yolks for a few minutes, add mustard, salt and pepper, then mix with the cream and put in double boiler;
  3. let come to a boil.
  4. Put pepper and salt (more, if deemed necessary) and vinegar over potatoes or cabbage about ten minutes before putting in the dressing.