Bottled Salad Dressing

Ingredients

• the yolks of eight eggs
• one cup oi sugar
• one tablespoonful of salt
• one tablespoonful of white pepper
• a little cayenne
• one-half cupful of cream or milk
• one tablespoonful of mustard
• one tablespoonful of flour
• one and one-half pints of vin-egar
• one cup of butter

Method

1. 1

   Beat the yolks of eggs, add sugar slowly, then salt, white pepper, cayenne, and cream or milk.

2. 2

   Add mustard dissolved in boiling water and flour mixed in part of the cream.

3. 3

   Bring vinegar to a boil, add butter, then pour in the mixture and stir for 2-3 minutes.

4. 4

   Cool, beat, bottle, and refrigerate.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 142. The excerpt below is the record exactly as published.

BOTTLED SALAD DRESSING. (Excellent.) Beat the yolks of eight eggs, add one cup oi sugar slowly, beating thoroughly, one tablespoonful each of salt, white pepper, a little cayenne, and one-half cupful of cream or milk. Also add one tablespoonful of mustard dissolved in a little boiling water, one tablespoonful of flour well SALADS 197 mixed in part of the cream, bring to a boil one and one-half pints of vin- egar; add one cup of butter

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