Cream Salad Dressing

Ingredients

• Two eggs (yolks), hard-boiled
• One-half dessert-spoonful of made mustard
• One table-spoonful of melted butter
• Vinegar to thin
• One salt-spoonful of salt
• One-eighth salt-spoonful of pepper
• Five drops of Worcestershire sauce
• One-half tea-cupful of rich, sweet cream

Method

1. 1

   Boil and cool the eggs, then mash the yolks.

2. 2

   Add salt, pepper, mustard, sauce, and butter, stirring after each addition.

3. 3

   Gradually pour in cream until thick, then add vinegar to thin.

4. 4

   Chill for one hour before serving.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 130. The excerpt below is the record exactly as published.

CREAM SALAD DRESSING. Three eggs (yolks). One table-spoonful of thick, sweet cream. One table-spoonful of butter. One table-spoonful of lemon juice. SALADS. 297 One salt-spoonful of celery salt. One-eighth salt-spoonful of pepper. One tea-spoonful of made mustard. One tea-spoonful of sugar. Beat the eggs lightly, add the cream, the butter, melted (but not to an oil), and the rest of the ingredients, stir- ring all the time, and beating well after each addition. Set the bowl containing the dressing in a saucepan of hot water, and stir rapidly until the dressing thickens. Set it on the ice to cool thoroughly before using. CREAM SALAD DRESSING. Two eggs (yolks), hard-boiled. One-half dessert-spoonful of made mustard. One table-spoonful of melted butter. Vinegar to thin. One salt-spoonful of salt. One-eighth salt-spoonful of pepper. Five drops of Worcestershire sauce. One-half tea-cupful of rich, sweet cream

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