Another Salad Dressing
From Virginia Cookery-book, 1884
Serves 1
This dressing will be thick when mixed properly.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 77. The excerpt below is the record exactly as published.
the yolk of a raw eggy mix it with three mustard- spoonfuls of mustard, and two' salt-spoonfuls of salt; then add oil very gradually, commencing drop by drop. If it should not mix readily put in a very little vinegar. When perfectly mixed it will be thick. About three- quarters of a cruet of oil is sufficient for this quantity. After this is well mixed pour in vinegar to your taste ; also a little sugar, to meet the requirements of modem ideas. Anothbb Salad Dbbsbing. Pound very smoothly the yolks of two eggs (they must have been boiled for fifteen minutes), with one teaspoon- ful of made mustard, the same of sugar, and the same of salt. Mix very gradually with these half a teacup of olive oil and two table-spoonfuls of vinegar. More salt and vinegar may be added, if you like, and a few drops of the essence of Chili or Cayenne pepper will improve the flavor. Tet anotheb Salad Dbessing
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Cook this with the app: pantry check, scaling, and the assistant.