Alternative Salad Dressing

Ingredients

• the yolks of eight fresh eggs
• one gill of strong cider-vinegar
• one gill of water
• three tablespoonfuls of vinegar
• two of made mustard
• a teaspoonful of salt
• cayenne pepper to taste
• an ounce of butter

Method

1. 1

   Heat vinegar and water to boiling, pour over beaten yolks while stirring.

2. 2

   Cook in a bowl over boiling water until thickened.

3. 3

   Add mustard, pepper, and salt to taste.

4. 4

   Thin with cream or milk when cold.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 57. The excerpt below is the record exactly as published.

three tablespoonfuls of vinegar, two of mad'e mustard, a teaspoonful of salt, and cay- enne pepper to taste, continuing the stirring slowly all the while. Prepare the chickens by boiling whole. Salt the w^ater in which they boil, yevy slightly. Cut the chickens when cold into small bits, half an inch in length, and reject tlie skin and fibrous pieces. Cut the celery in pieces the same size, and have two-thirds as much celery as chicken. Put the chicken and celery, when thus prepared, in an earthen bowl, and mix well w^ith a fork. Add the dressing just before serv- ing.' " " I have no doubt Mrs. Pose's recipe for salad dressing is very nice, and for those Avho like oil, unexceptionable. In my cook-book, in connec- tion with hers, I will give the following recipe : Take the yolks of eight fresh eggs, and one gill each of strong cider-vinco-ar and water. Heat, to boiling, the vinegar and water, and pour slowly over the beaten yolks, continuing to beat while adding the hot liquid. Put the mixture in an earthen bowl, and set on the range or stove, in a pan of boiling water. Let the water boil around the bowl until the contents are cooked. Stir fre- quently, and after it begins to thicken, continu- ously, until done, when remove at once, and con- tiaue the stirring for a minute, while cooling. Do not cook it enough to curdle it. Add mustard, OMELET AND DAINTY DISHES. 137 pepper, and salt, to taste. When cold, thin to the consistency desired with sweet cream. If cream cannot be had, Tidd an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.