A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). if too stiff thin with milk; will make a pint of dressing
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
large potatoes (8)
green or yellow beans (1 can)
peas (1 can)
celery (1 stalk)
cucumber (1, sliced)
radishes (1 bunch)
salt and pepper
butter (1 tablespoonful)
salt (one-quarter teaspoonful)
Community Notes
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add one can of green or yellow beans, one can of peas, one stalk of celery, one cucumber (sliced), one bunch of radishes, a few nuts (chopped), salt and pepper
3
cover with mustard dressing
4
make dressing: one tablespoonful of butter, one-quarter teaspoonful of salt, one-half tablespoonful of mustard, one tablespoonful of flour (sifted together), add one-half cup of water, one-half cup of vinegar
5
beat two yolks of eggs and put in mixture
6
after removing from fire add whites beaten to stiff froth
7
if too stiff thin with milk
8
will make a pint of dressing
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The cooked flour-butter roux creates a stable emulsion that prevents the dressing from separating, while the mustard acts as an additional emulsifier. Beating egg yolks into the hot mixture tempers them gradually, preventing curdling, and the stiffly beaten egg whites folded in off-heat add volume and a lighter texture. The acidity from vinegar not only provides flavor but also helps preserve the salad and keeps the vegetables crisp by slowing enzymatic browning.
Make Ahead
The potatoes and other vegetables can be prepared up to 1 day ahead and stored separately in the refrigerator. Make the dressing fresh on the day of serving, as the beaten egg white structure will deflate over time. Dress the salad no more than 2 hours before serving for best texture.
Storage
Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. Note that the dressing will deflate and become denser as it sits. Stir gently before serving. Do not freeze, as the egg-based dressing and potatoes will become watery and grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The potatoes and other vegetables can be prepared up to 1 day ahead and stored separately in the refrigerator. Make the dressing fresh on the day of serving, as the beaten egg white structure will deflate over time. Dress the salad no more than 2 hours before serving for best texture.
Storage
Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. Note that the dressing will deflate and become denser as it sits. Stir gently before serving. Do not freeze, as the egg-based dressing and potatoes will become watery and grainy when thawed.
