Boiled Salad Dressing

Ingredients

• Three eggs
• one table-spoonful of sugar
• one table-spoonful of oil
• one table-spoonful of salt
• a scant table-spoonful of mustard
• a cupful of milk
• one of vinegar

Method

1. 1

   Stir oil, salt, mustard, and sugar in a bowl until smooth.

2. 2

   Add the eggs and beat well; then add the vinegar and finally the milk.

3. 3

   Place the bowl in boiling water and stir until it thickens like soft custard, about 8-10 minutes for a common bowl.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 100. The excerpt below is the record exactly as published.

one table-spoonful of sugar, one scant table-spoonful of mustard, one teaspoonful of salt and one- tenth of a teaspoonful of cayenne. Mix the dry ingredients with the vinegar. Beat the jelly with a whisk, and as soon as it begins to thicken, add the oil and vinegar, a little at a time. Add the lemon juice the last thing. You must beat all the time after the bowl is placed in the ice water. This gives a whiter dressing than that made with the yolks of eggs SALADS. 209 Boiled Salad Dressing. Three eggs, one table-spoonful each of sugar, oil and salt, a scant table-spoonful of mustard, a cupful of milk and one of vinegar. Stir oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the eggs, and beat well ; then add the vinegar, and finally the milk. Place the bowl in a basin of boiling water, and stir the dressing until it thickens like soft custard. The time of cooking depends upon the thick- ness of the bowl. If a common white bowl is used, and it is placed in water that is boiling at the time and is kept constantly boiling, from eight to ten minutes will suffice ; but if the bowl is very thick, from twelve to fifteen minutes will be needed. The dressing will keep two weeks if bottled tightly and put in a cool place. Sour Cream Salad Dressing. One cupful of sour cream, one teaspoonful of salt, a speck of cayenne, one table- spoonful of lemon juice, three of vinegar, one teaspoonful of sugar. Mix all together thoroughly. This is best for vegetables. Sardine Dressing". Pound in a mortar, until perfectly smooth, the yolks of four hard-boiled eggs and three sardines, which have been freed of bones, if there were any. Add the mixture to any of the thick dressings, like the mayonnaise or the boiled. This dressing is for fish. Salad Dressing Without Oil. The yolks of four uncooked eggs, one table-spoonful of salt

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