Cooked Salad Dressing (No 1)

Ingredients

• 1 cup milk
• 3 tbsps. flour
• 2 tbsps. butter
• 3 eggs
• 1 cup vinegar
• 4 tbsps. sugar
• 3 tsps. mustard
• 2 tsps. salt
• J tsp. cayenne

Method

1. 1

   Rub the flour and three tablespoonfuls of milk to a very smooth paste.

2. 2

   Scald the remaining milk, then stir it gradually into the flour paste.

3. 3

   Return to the double-boiler and stir constantly until very thick and smooth; cover and cook while preparing the other ingredients.

4. 4

   Mix the salt, sugar, mustard and cayenne in a bowl, stir in the vinegar.

5. 5

   Beat the eggs and stir into the vinegar and spices.

6. 6

   Stir the butter into the sauce, then add the vinegar mixtures gradually, stirring quickly all the time.

7. 7

   Cook until smooth and velvety.

8. 8

   Turn into a cold bowl and stir occasionally until cool.

9. 9

   If too thick for serving add cream until it is of the consistency of good cream.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 36. The excerpt below is the record exactly as published.

COOKED SALAD DRESSING (No 1). 1 cup milk. 3 tbsps. flour. 2 tbsps. butter. 3 eggs. 1 cup vinegar. 4 tbsps. sugar. 3 tsps. mustard. 2 tsps. salt. J tsp. cayenne

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