American
Potato Mayonnaise
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- As needed Very Small Baked Potato
- 1 teaspoon Mustard
- 1 teaspoon Salt
- 1 teaspoon Powdered Sugar
- 2 tablespoons Vinegar
- ¾ cup Olive Oil
Make it
Method
- 1
Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.
Source & rights
Where this recipe comes from
Potato Mayonnaise, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.