Potato and Celery Salad
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
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 Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Digitised by Project Gutenberg, eBook #69812 (https://www.gutenberg.org/ebooks/69812). 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.
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Ingredients
- one pint of cold
- two cupfuls of finely
- one half cupful of French dressing
- one tablespoonful of onion juice
- a teacupful of capers
- six cold boiled potatoes
- three small onions
Method
- Cut in dice one pint of cold, boiled, potatoes, add two cupfuls of finely cut celery.
- Pour over one half cupful of French dressing;
- let stand twenty minutes.
- Then cover with mayonaise and garnish with celery leaves and sliced lemon.
- Cut cold boiled potatoes into small dice, add one tablespoonful of onion juice, or tablespoonful of chopped onion (if onion flavor is liked).
- Sprinkle with celery seed and dress with oil, salt, cayenne, and lemon juice, the same as Italian salad.
- Arrange a parsley border and lay on slices of boiled potato, add a few drops of onion juice, or bits of finely chopped onion, or celery;
- then add finely chopped whites of hard boiled eggs;
- ornament the top with chopped parsley and yolks of boiled eggs, and dress liberally with French dressing.
- Chill before serving.
- Slice five or six cold boiled potatoes, one cucumber, a dozen olives, and three small onions, into a bowl;
- add half a teacupful of capers, a few chopped meats of English walnuts, and cover with mayonaise dressing.