Boiled Salad Dressing

Ingredients

• 1 teaspoon Blue Ribbon mustard
• 1 teaspoon salt
• 144 teaspoon Blue Ribbon cayenne
• 1 tablespoon sugar
• 14% tablespoons flour
• yolks of two eggs
• 2 tablespoons of melted butter
• 1 cup of milk
• 44 cup of vinegar

Method

1. 1

   Mix dry ingredients in a double boiler, add beaten egg yolks, butter, and milk.

2. 2

   Cook while stirring, then cool and add vinegar.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 34. The excerpt below is the record exactly as published.

1 teaspoon salt and 1 teaspoon Blue Ribbon black pepper; then add three tablespoons salad oil, slowly, and one tablespoon vinegar, and pour it over the salad. If liked, 4 teaspoon onion juice can be added; some people also add 14 teaspoon of Biue Ribbon mustard or paprika. Lemon j juice or tarragon vinegar can be used instead of the vinegar, if preferred. For a French dressing the standard proportion is to use three times as much oil as vinegar, but some people use as high as six times as much oil as vinegar, and others as low as % as much. Tastes differ and these rules are all variable. This dressing may be prepared by shaking all together in a bottle just before serving. Mayonnaise Dressing—Break the yolks of two eggs in a bowl, beat smooth with a silver fork and add oil, a few drops at a time, until it begins to thicken, when it can be added in larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick add a few drops of vinegar, beat smooth again, and then add 1 teaspoon salt, 4 ‘teaspoon Blue Ribbon mustard, and a dash of Blue Ribbon cayenne. The vinegar should be added a little at a time until 2 tablespoons have been used. The amount of oil depends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad. Should the mayonnaise curdle, or crack, as it is called, take another egg, add oil in ‘small quantities until it thickens, and then stir in the curdled mixture, \which will soon grow smooth and velvety in appearance. Take special ains in hot weather to have both ingredients and utensils ice cold. To Color Mayonnaise—Lobster coral will produce a bright red, and spinach green or chopped parsley will color it green. Thousand Island Dressing—1 cup mayonnaise, 4 cup chopped olives, pickles, parsley, capers and onions. Boiled Salad Dressing—1 teaspoon Blue Ribbon mustard, 1 tea- spoon salt, 144 teaspoon Blue Ribbon cayenne, 1 tablespoon sugar, 14% tablespoons flour, yolks of two eggs, 2 tablespoons of melted butter, 1 cup of milk, 44 cup of vinegar

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