Cooked Salad Dressing

Ingredients

• 1 quart of water
• 1 cupful top milk or cream
• 3 tablespoonsful sugar
• 1 teaspoonful salt
• 1/4 teaspoonful pepper
• 1 tablespoonful butter
• 3 tablespoonsful cornstarch
• 1/2 teaspoonful mustard
• 2 tablespoonsful of milk or water
• 2 eggs

Method

1. 1

   In a double boiler, heat water in the lower part.

2. 2

   In the upper part, combine milk, sugar, salt, pepper, and butter.

3. 3

   Dissolve cornstarch and mustard in milk or water, then stir into the upper part.

4. 4

   Cook till thick, then stir in vinegar.

5. 5

   Beat egg yolks and gradually mix with hot dressing.

6. 6

   Pour into a jar and cool.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 13. The excerpt below is the record exactly as published.

COOKED SALAD DRESSING Put 1 quart of water into the lower part of a double boiler and set over the fire. Into the upper part of the boiler put : 1 cupful top milk or cream, 3 tablespoonsful sugar, 1 teaspoonful salt, 14 teaspoonful pepper, 1 tablespoonful butter. While this is getting hot dissolve : 3 tablespoonsful corastarch, 1/2 teaspoonful mustard in 2 tablespoonsful of milk or water. Milk is best. Stir this into the contents of the double boiler and cook till thick. Stir gently while it is cook- ing in order to aid in smoothness. Measure out 1 cupful of vinegar. When the contents of the double boiler have become very thick, stir in the vinegar. Pour it in very slowly and stir all the time so that the dressing does not get lumpy. When the vinegar is all in, stir for 2 minutes longer and then let cook for 15 minutes. While the dressing is cooking, open 2 eggs

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