American Tomato Salad

Ingredients

• for twelve Tomatoes
• four hard-boiled eggs
• one raw egg
• a teaspoonful of salt
• a saltspoonful of cayenne
• a pinch of sugar
• a tablespoonful of salad oil
• two teaspoonfuls of made mustard
• as much vinegar as will make the sauce creamy

Method

1. 1

   Rub the hard yolks to a smooth paste, adding salt, cayenne, sugar, mustard, and oil.

2. 2

   Beat the raw egg to a froth and stir it in.

3. 3

   Add vinegar last.

4. 4

   Slice the tomatoes a quarter of an inch thick, cover them with the mixture, and set on ice until needed.

5. 5

   Serve ice-cold.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 261. The excerpt below is the record exactly as published.

American Tomato Salad. — Take, for twelve Tomatoes, four hard-boiled eggs, one raw egg, a teaspoonful of salt, a saltspoonful of cayenne, a pinch of sugar, a tablespoonful of salad oil, two teaspoonfuls of made mustard, and as much vinegar as will make the sauce creamy

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