Cooked Salad Dressing

Ingredients

• four eggs
• eight tablespoonfuls of weak vinegar
• four of oil
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• two tablespoonfuls of mixed mustard

Method

1. 1

   Put the oil and vinegar into a small saucepan, and set this pan into another containing boiling water.

2. 2

   Beat the eggs well, and pour the hot oil and vinegar upon them, stirring all the while.

3. 3

   Turn the mixture into the stew-pan, and set the pan in the boiling water once more.

4. 4

   Stir the dressing until it begins to thicken, about five minutes; then take it from the fire, and add the salt, pepper, and mustard.

5. 5

   If the dressing should not be smooth, rub it through a strainer.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 224. The excerpt below is the record exactly as published.

Cooked Salad Dressing. This is made of four eggs, eight table-spoonfuls of weak vinegar, four of oil, one teaspoonful of salt, one- fourth of a teaspoonful of pepper, and two table-spoon- fuls of mixed mustar

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