Cream Dressing for Salad

Ingredients

• 1 cup sweet fresh cream
• 1 spoonful corn starch, or very fine flour
• whites of 2 eggs, beaten stiff
• 3 spoonfuls vinegar
• 2 best salad oil
• 2 powdered sugar
• 1 teaspoonful scant salt
• ditto pepper
• ditto made mustard

Method

1. 1

   Heat cream almost to boiling; stir in the flour, previously wet with cold milk.

2. 2

   Boil 2 minutes, stirring all the time; add sugar, and take from fire.

3. 3

   When half cold, beat in whipped whites of egg.

4. 4

   Set aside to cool.

5. 5

   When quite cold, whip in the oil, pepper, mustard and salt, and if salad is ready, add vinegar, and pour at once over it.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 15. The excerpt below is the record exactly as published.

Cream Dressing for Salad.— 1 cup sweet fresh cream, 1 spoonful corn starch, or very fine flour; whites of 2 eggs, beaten stiff; 3 spoonfuls vinegar, 2 best salad oil, 2 powdered sugar, 1 teaspoonful scant salt, ditto pepper, 1 ditto made mustard

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