Boiled Dressing

Ingredients

• 1 t. mustard
• 1 egg
• 1/2 T. salt
• 1/4 T. vinegar
• 1 T. sugar
• 1 C. milk or sour cream
• 2 T. flour
• 1 1/2 T. butter

Method

1. 1

   Mix dry ingredients, add egg, beaten slightly, butter, milk, and vinegar.

2. 2

   Cook in double boiler until thick.

3. 3

   Beat with Dover egg beater.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 67. The excerpt below is the record exactly as published.

BOILED DRESSING. 2 eggs 1 tsp. sugar 1 tsp. mustard 2 tbl. oil 1 tsp. salt 1 cup milk !/4 tsp. paprika V2 CUP hot vinegar Separate the eggs. To the yolks add the ingredients in the order given, adding the vinegar very slowly; cook in double boiler until thick, then turn onto whites of the eggs beaten light and dry; mix well, strain and set away to get cold. Will keep several days if kept in a cool place. FRENCH DRESSING. NO. 1. 4 tbl. olive oil 14 tsp. salt iy2 tbl. vinegar % tsp. white pepper Mix the salt and pepper in a cup, add one tablespoon of the oil; mix well, then add one-half of the vinegar a little at a time; blend, and add the remainder of oil and vinegar alternately. FRENCH DRESSING NO. 2. !/4 tsp. salt 10 drops onion-juice 14 tsp. white pepper 1 tbl. vinegar 3 tbl. olive oil y2 tbl. lemon- juice Mix the salt, pepper, onion-juice and one tablespoon of oil; then add alternately the remaining oil, vinegar and lemon-juice. LABORATORY COOK BOOK. 127 BOILED DRESSING. 1 t. mustard 1 egg i/2 T. salt i/4 T. vinegar 1 T. sugar 1 C. milk or sour cream 2 T. flour

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