Boiled Dressing

Ingredients

• 1 c. weak vinegar
• 3^ tbsp. salt
• Yolk 6 eggs
• y2 tbsp. mustard
• 3^ c. sugar
• 1 tbsp. butter
• 1 c. whipped cream
• Red pepper, a pinch

Method

1. 1

   Heat the vinegar and butter in a double boiler.

2. 2

   Beat yolks in a bowl slightly.

3. 3

   Mix mustard, sugar, salt, and pepper together, and add to yolks; beat well.

4. 4

   When vinegar is hot, pour it slowly over the beaten yolks in the bowl, stirring constantly to prevent cooking of eggs, making a smooth mixture.

5. 5

   Return all to double boiler and cook until thick, stirring while it thickens.

6. 6

   This dressing may be kept several days or a week if placed in glass jars and kept in a cool place.

7. 7

   Just before using add whipped cream.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 110. The excerpt below is the record exactly as published.

Boiled Dressing (1 egg yolk) 2 tsp. flour Dash cayenne 1 tsp. salt 1 tsp. butter 1 tsp. mustard Yolk 1 egg 1 tbsp. sugar H c vinegar Method. — Mix the dry ingredients. Heat the vinegar in double boiler, add the butter. Beat the egg yolk, add dry ingredients to egg, and then slowly the hot vinegar. Cook all, stirring constantly until the mixture thickens. Whipped cream may be added to this rule just before serving. 3. Boiled Dressing 1 c. weak vinegar 3^ tbsp. salt Yolk 6 eggs y2 tbsp. mustard 3^ c. sugar Red pepper, a pinch 1 tbsp. butter 1 c. whipped cream

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