Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: two tablespoonfuls butter; one teaspoonful salt; one-half teaspoonful mustard; one cupful hot milk; the beaten yolks of three eggs; one-quarter of a cup of vinegar

From Cookery for little girls, 1910

Add cream for fruit salads before serving.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 6. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING As many people do not care for the flavor of oil, a nice easy dressing is made by taking two tablespoonfuls butter, rubbed to a cream, to which is added one teaspoonful salt, one-half teaspoon- ful mustard, a dash of red pepper, and one cupful hot milk. Stirring well, this should immediately be poured on the beaten yolks of three eggs, and then cooked in a double boiler until thick. Re- move from the fire, add one-quarter of a cup of vinegar

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