Cream Dressing

Ingredients

• One tumbler of thick sweet cream
• yolks of 5 hard-boiled eggs
• 1 heaping tablespoon of granulated sugar
• 1 tablespoon of dry mustard
• thin with vinegar until the consistency of good cream

Method

1. 1

   Mash the eggs well, add the sugar and mustard, then cream, gradually, until well mixed; thin with vinegar until the consistency of good cream; keep in a self-sealing jar on ice.

2. 2

   Serve with tomatoes or salads.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.

tablespoons of dry mustard, 1 pint of thick cream, cayenne pepper and salt. Boil turkey or hens; when cold cut into blocks, also the celery. Beat yolks light, add 1 tablespoon of oil and 1 of vinegar alternately until all has been used, then the mus- tard mixed with vinegar, cayenne pepper and salt. Put this in dou- ble boiler and cook until consistency of custard, stirring all the while. When cold add the cream. Mix dressing with turkey and celery; garnish dish with olives and sprigs of parsley. French Fruit Salad. Two oranges^ 12 English walnuts, 3 bananas, 1 head lettuce, ^ pound Malaga grapes. French dressing. Peel oranges; remove pulp separately from each section. Peel bananas and cut in ^ inch slices. Remove skin and peel from grapes; break walnut meats in pieces. Mix ingredients, and arrange on lettuce leaves. Serve with French dressing. Cream Dressing. One tumbler of thick sweet cream, yolks of 5 hard-boiled eggs, 1 heaping tablespoon of granulated sugar, 1 tablespoon of dry mus- tard; mash the eggs well, add the sugar and mustard, then cream, gradually, until well mixed ; thin with vinegar until the consistency of good cream

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