Cream Salad Dressing

Ingredients

• Rub the yolks of 3 hard-boiled eggs to a smooth paste
• add gradually 1 scant teaspoon of salt
• % teaspoon granulated sugar
• % saltspoon cayenne pepper
• 1 teaspoon mixed mustard
• 2 tablespoons vinegar

Method

1. 1

   Take 1 pint of rich cream, chill and whip until stiff and smooth.

2. 2

   Add 1 tablespoon of thick cream at a time into the mixture with a wire whisk.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 119. The excerpt below is the record exactly as published.

1 tablespoon vinegar. Take a lump of ice, and beat rapidly, just before it is finished, add salt and cayenne pepper. Set on ice to chill. Dressing. Yolks of 8 eggs beaten until light, 2 heaping tablespoons of but- 200 KENTUCKY RECEIPT BOOK. ter, 1 teaspoon of dry mudtaxd, I tablespoon of grantdated sugar, 1 pint of vinegar, pepper and salt. Boil vinegar and pour over the ingredients, stirring well. Put in double boiler and cook until of good consistency. If too thick when cold, add some cream; stir well. Set on ice 1 hour. Before serving mix this dressing with chicken: Make a mayonnaise with 2 yolks beaten until light, 1 pint of olive oil, the juice of 1 lemon, or 2 tablespoons tarragon vinegar. When ingredients are cold, add the oil, drop at a time, then lemon, juice or vinegar. Stir with a silver fork. When ready to serve salad, pour on the mayonnaise. Garnish with stuffed olives. Serve with beaten biscuit or wafers, and cheese balls, French Dressing. One teacup of olive oil, % teacup of vinegar, white pepper and cayenne pepper, and salt to taste. Beat with egg-whipper till very light. Salad Dressing. Yolks of 4 eggs, a little cream, 5 tablespoons of olive oil, 2 spoons of vinegar, pepper and salt to taste. Cream Salad Dressing. Mix % tablespoon mustard, % tablespoon salt, 1 tablespoon sugar, 1 egg slightly beaten, 2% tablespoons butter, % cup of fresh cream, ^ cup vinegar. Put all ingredients in double boiler except vinegar. After it is hot add that slowly, cook until it thickens, then strain and cool. A Cream Dressing. Two and one-half tablespoons of whipped cream, 1% table- spoons of granulated sugar, 3^ tablespoons of vinegar. Mix well, chill and serve over vegetable salad. A French Dressing. Chop finely 1 teaspoon of onion, put in a bowl and add 4 table- spoons of olive oil, 1 tablespoon of vinegar, a pinch of dry mustard and salt. Add oil drop at a time for 15 minutes, then more rapidly, alternating with vinegar until all has been used. Work dressing at last with a piece of ice, as it causes it to jelly more quickly. The bowl should rest upon a block of ice while preparing it. Cream Salad Dressing. Rub the yolks of 3 hard-boiled eggs to a smooth paste, add gradually 1 scant teaspoon of salt, ^^ teaspoon granulated sugar, % saltspoon cayenne pepper, 1 teaspoon mixed mustard

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