Celery Salad

Ingredients

• Four eggs (whites and yolks)
• 1 teaspoon of salt
• 1/2 teaspoon of mustard
• 1/4 teaspoon of black pepper
• dash of cayenne
• 1 tablespoon of butter
• 1 teacup of vinegar
• 2 teacups of cream

Method

1. 1

   Boil vinegar and butter together.

2. 2

   Beat eggs, salt, pepper, and mustard, then pour boiling vinegar over them.

3. 3

   Mix well and return to heat until thickened.

4. 4

   Cool and add cream, then pour over chopped celery.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 38. The excerpt below is the record exactly as published.

Celery Salad. Four eggs (whites and yelks), i teaspoon of salt, Yz tea- spoon of mustard, >4 teaspoon of black pepper, dash of cayenne, I tablespoon of butter, i teacup of vmegar, 2 teacups of cream. Boil the vinegar and butter together ; beat the eggs, salt, pepper and mustard well together, and pour over them the boiling ii8 TESTED VIRGINIA RECIPES. vinegar; mix well and return to the fire, stirring constantly until It thickens. Beat until cool and add the cream. Cut the ceiery in small pieces and pour the dressing over it. Serve in a nest of leccuce leaves, garnished with whole English walnuts. Sweetbread Salad. Clean and boil large firm sweetbreads for ;^ an hour. Then remove the skin and fibres and cool thoroughly; cut in dice. Aiake a rich mayonnaise and mix it with the sweetbreads. Ar- range each plate with lettuce leaves, and put a large tablespoon of salad in them. Drop a spoonful of the dressing on the top of each and serve very cold. Shad Roe Salad. One pair of shad roes, 2 gills of mayonnaise, i teaspoon of salt,

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