Cooked Salad Dressing
From Foods, their selection and preparation, 1935
Variations can include using cream instead of butter or margarine.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 153. The excerpt below is the record exactly as published.
, | to 1 teaspoon paprika, dash cayenne, and \ teaspoon mustard. Mustard facilitates the formation of a stable emulsion, but may be omitted if the flavor is not desired. More acid may be needed and other seasonings added, as desired. Onion flavor may be added by grating in to taste or by the use of onion-flavored vinegar. Mayonnaise should be stored in a covered container, since evaporation will dry out the surface and tend to break the emulsion. It should be kept under refrigeration, but never allowed to freeze. Freezing also will break the emulsion. Cooked Salad Dressings. These dressings are made on the basis of a custard. Milk or water and vinegar make up the liquid. The custard may be thickened with egg alone or with a combination of egg and starch. (The starch is usually flour, although cornstarch may be used.) Vinegar is added for tartness after the mixture is thickened, so that it will not curdle the milk if milk is used, and so as to avoid hydrolyzing the starch if starch is used. Fat is added, usually as butter, mar¬ garine, or heavy cream. Basic proportions are these: one cup liquid (f cup milk and \ cup lemon juice or vinegar), 1 tablespoon flour, 1 tablespoon sugar, 1 teaspoon salt, J to 1 teaspoon each of mustard and paprika, 1 egg or 2 egg yolks, and 2 tablespoons butter or margarine
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