Boiled Salad Dressing

Ingredients

• 1-2 pint vinegar
• three eggs
• 1 1-2 heaping tablespoons granulated sugar
• a teaspoonful of mustard
• a teaspoonful of salt
• 1-4 cupful of flour
• a lump of butter half the size of an egg
• a cupful of whipped cream

Method

1. 1

   Put vinegar in a double boiler.

2. 2

   Beat eggs with sugar, mustard, salt, and pepper.

3. 3

   Stir in flour mixed with water to make a paste, then add to the egg mixture.

4. 4

   Whip until light, add butter, and stir for ten minutes until thick.

5. 5

   When cold, add horseradish and whipped cream.

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 11. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING. Put 1-2 pint vinegar in double boiler. Beat three eggs with 1 1-2 heaping tablespoons granulated sugar, a tea- spoonful each of mustard and salt, pepper to taste. 1-4 cupful of flour, stirred in enough water to make a paste then add to the eggs, and vine- gar, whip the whole very light, add a lump of butter half the size of an egg and stir for ten minutes till thick and smooth. When cold add horse- radish to taste and a cupful of whipp- ed cream for every cup of dressing. Nice to serve with all kinds of meat salads. MRlS. E. M. HOLLINGS WORTH. SALAD DRESSim Yolks of 2 eggs. 1 tablespoon of butter. 1 tablespoon of flour. 1 heaning teaspoon of mustard, 2 tablespoons each of sugar and cream 1 teacup of vinegar and a pinch of cayenne pepper and salt to taste. Mix mustard and butter together. Add yolks and sugar. Mix the flour in r.he cream, put on the fire and when hot add other ingredients. Cook in double boiler until thick as custard. MRS. CUKLE.N MERRITT. BAN IX A SALAD. Slice ripe bananas, sprinkle with ground roasted peanuts, and garnish with lettuce. Use. following dressing: yolks of four eggs, beaten light, a teaspoonful sugar pinch of salt, and the juice of three or four lemons. Cook till it is a smooth sauce and when cold pour over the salad. .MRS. D. VANCE PRICE. 34 SALAD DRESSING. 6 eggs. : 1 teaspoonful of salt.

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