Astoria Salad Dressing

Ingredients

• 1/4 cup Mayonnaise
• 1 tablespoon finely chopped green pepper
• 1/4 cup French Dressing
• 2 tablespoons tomato catsup
• 3 drops Tabasco Sauce

Method

1. 1

   Add French Dressing slowly to Mayonnaise, stirring constantly; then add remaining ingredients.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 205. The excerpt below is the record exactly as published.

14 cup Mayonnaise, add 14 cup Chili Sauce, 1 tablespoon celery, cut in small pieces, 1 tablespoon pimiento, cut in small pieces, 1 tablespoon green pepper, cut in small pieces. Thousand Island Dressing. To Russian Dressing I or II, . add 14 cup cream beaten until stiff. Serve immediately. QUICK MAYONNAISE 1% teaspoon salt 1 tablespoon vinegar Y{ teaspoon mustard ~ 1 tablespoon lemon juice Few grains cayenne 1 egg 1% cups olive oil Mix dry ingredients, add vinegar and egg. Beat with egg beater, add 14 cup oil, and beat until dressing begins to thicken. Add 1% cup oil, beat as before. Add remaining oil, 44 cup at a time. Beat until thick. Thin with lemon juice. 492 THE BOSTON COOKING-SCHOOL COOK BOOK NEVER FAIL MAYONNAISE 2 egg yolks, slightly beaten 1% teaspoon salt 1 tablespoon vinegar 1% teaspoon sugar 11% tablespoons cold water Few grains cayenne 1% teaspoon mustard 1 to 114 cups olive oil Mix dry ingredients. Add to egg yolks. Add water. Beat in oil, drop by drop, until thick. Add vinegar, then oil, 44 cup at a time, until of desired thickness. POTATO MAYONNAISE Very small baked potato 1 teaspoon powdered sugar 1 teaspoon mustard 2 tablespoons vinegar 1 teaspoon salt 34 cup olive oil Remove potato from skin and mash. Add mustard, salt, and powdered sugar; add 1 tablespoon vinegar and rub mixture through fine sieve. Add, slowly, oil and remaining vinegar. HARVARD SALAD DRESSING 4 hard-cooked eggs 1% teaspoon mustard 4 tablespoons olive oil 1% teaspoon salt 4 tablespoons vinegar Few grains cayenne Y% tablespoon sugar 1 egg white, beaten stiff Force yolks of hard-cooked eggs through strainer, then work until smooth. Add sugar, mustard, salt, and cayenne, and when well blended, add gradually oil and vinegar, stirring and beating until thoroughly mixed. Cut and fold in egg white. ASTORIA SALAD DRESSING Yq cup Mayonnaise Y tablespoon finely chopped Y4 cup French Dressing (p. 486) green pepper 2 tablespoons tomato catsup 3 drops Tabasco Sauce

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