Boiled Dressing

Ingredients

• 1 C. weak vinegar
• ^ C. sugar
• 1 t. mustard
• i t. salt
• i t. pepper
• 4 T. butter or olive oil
• 2 eggs
• 2 T. flour
• 1 C. cream or milk

Method

1. 1

   Mix dry ingredients.

2. 2

   Add eggs and beat well.

3. 3

   Heat vinegar to boiling point and pour slowly over the mixture while stirring.

4. 4

   Cook over hot water, stirring constantly until thickened.

5. 5

   Add olive oil or butter.

6. 6

   Thin with sweet or sour cream.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 54. The excerpt below is the record exactly as published.

boiled dressing is added, lest it thin the dressing. The ingredients composing a salad should not be combined until time for serving. Where salads are dressed at the table, mix oil and season- ings, pour over the materials and toss until every part is well coated, then add the lemon juice or vinegar and toss again. If the acid is added first, the oil will not cling. To vary the flavor, rub the salad bowl with a clove of garlic or slice of onion or rub a piece of bread with garlic and place in the bowl. 260 FOOD AND COOKERY LABORATORY EXERCISES. SALAD DRESSINGS. French Dressing. ^ t. salt 2 T. lemon juice or vinegar i t. pepper 4 to 6 T. olive oil 1. Mix the seasonings. 2. Add the olive oil and mix well. 3. Add the acid, a few drops at a time and beat well until the dressing thickens slightly. Note. — French dressing may he varied by rubhing the howl with a clove of garlic or a slice of onion or by the addition of celery salt, horse-radish, mustard, Worcestershire sauce, tomato catsup, etc. Boiled Dressing. 1 C. weak vinegar ^ C. sugar 1 t. mustard Few grains cayenne i t. salt 4 T. butter or olive oil i t. pepper 2 eggs 2 T. flour 1 C. cream or milk

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