Cream Dressing

Ingredients

• 2 yolks of eggs
• 1 tb. sugar
• 3^ T. salt
• f.g. cayenne
• f.g. white pepper
• 1 T. mustard
• 2 tb. vinegar
• 2 tb. butter
• 1 c. cream, whipped

Method

1. 1

   Beat eggs, add sugar and seasonings, mixed.

2. 2

   Add vinegar and butter; cook over boiling water, stirring constantly until thick, cool.

3. 3

   Fold in whipped cream just before serving.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 99. The excerpt below is the record exactly as published.

cream dressing. GIBLET GRAVY 2 tb. dripping. 214 tb. flour. M T. salt, f.g. pepper. 1 c. giblet stock. Cooked giblets. 1. Cook the giblets (see p. 61), drain, put through the mincer; reserve stock. 2. Make brown gravy; add giblets and reheat. PEPPER RELISH 12 sweet green peppers. 12 sweet red peppers. 4 hot red peppers. 4 to 6 medium sized onions. 3 pts. vinegar, diluted. 2 c. white sugar. 3 tb. salt. 1. Wipe peppers, remove stems, seeds and tongues. 2. Put through mincer, cover with boiling water; let stand 5 mins., drain and repeat. ADDENDA 327 3. Peel and chop onions, cover with boiling water; let stand 5 mins., drain and repeat. 4. Boil vinegar, sugar and salt 3 mins., add onions and peppers drained from water. 5. Boil 15 to 20 mins., bottle and seal. INDIAN RELISH 12 ripe tomatoes. 12 tart apples. 9 medium onions. 1 qt. vinegar. 4 c. brown sugar. c. salt. 1 T. ground ginger. 1 T. mustard. 1 T. ground cloves. 1 T. pepper. 1. Wash, scald and peel tomatoes; cut into pieces. 2. Wipe, quarter, core and pare apples; cut in eighths. 3. Wash, peel and cut onions into small pieces. 4. Put into kettle; add remaining ingredients, heat to boiling then simmer 3 to 4 hours, stirring frequently. 5. Bottle and seal. CHILI SAUCE II 30 ripe tomatoes. 6 ripe pears. 6 ripe peaches. 6 sweet red peppers. 2 large onions. 4 c. brown sugar. 1 qt. vinegar. 23^ tb. salt. 2 tb. whole cloves. 4 tb. stick cinnamon (broken). 2 tb. whole allspice. 1. Wash and peel tomatoes and onions; quarter, core and peel pears; scald and peel peaches; remove seeds, tongues and skins from peppers. 2. Cut tomatoes, peaches and pears; chop onions and peppers. 328 CANADIAN COOK BOOK 3. Place all together in kettle; add spices, tied in cheese- cloth, and other ingredients. 4. Cook slowly 2 to 2}/2 hours; stir frequently. 5. Seal in sterile jars. CREAM DRESSING 2 yolks of eggs. 1 tb. sugar. 3^ T. salt, f.g. cayenne, f.g. white pepper. 1 T. mustard. 2 tb. vinegar. 2 tb. butter. 1 c. cream, whipped

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