Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pint of cold boiled potatoes, cut in small pieces; one pint of chopped cabbage; a little celery cut in small pieces; four boiled eggs, two cut up and put in the salad, and two cut in slices and laid on top. Add a little salt.

DRESSING.—Yolks of two eggs, one teaspoon of salt, one teaspoon of mustard, one teaspoon of pepper, four tablespoons of butter, four tablespoons of vinegar, one tablespoon of sugar. Beat all together and cook. When cool add about half a cup of sweet cream and turn it over the salad.