Cream Salad Dressing

Ingredients

• half a cup of vinegar
• a teaspoon of salt
• half a teaspoon of pepper
• yolks of two eggs
• three tablespoons of oil or butter
• half a tablespoon of mustard
• a teaspoon of sugar
• six tablespoons of cream

Method

1. 1

   Boil vinegar, salt, and pepper.

2. 2

   Beat the yolks, add hot vinegar, then oil, mustard, sugar, and cream while stirring vigorously.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 90. The excerpt below is the record exactly as published.

CREAM SALAD DRESSING Bring to boil in an earthen dish half a cup of vinegar, a tea- spoon of salt and half a teaspoon of pepper. Beat well the yolks of two eggs, gradually add the hot vinegar, stir, and also add three tablespoons of oil or butter, half a tablespoon of mustard, a teaspoon of sugar, and, lastly, six tablespoons of cream. Keep up a vigorous stirring as each ingredient is added. MILD CREAM DRESSING A mild cream dressing adds a relishing finish to vegetable salads and is preferred by many persons to a more piquant one. To make it, heat one cup of cream almost to boiling ; stir in one teaspoon of flour, wet up with a little cold milk or water ; boil two minutes, stirring constantly ; add two table- spoons of powdered sugar, stir well, then take off the fire. When half cold, beat in the whipped whites of two eggs; set on ice until quite cold; then season with one teaspoon of salt, half as much black pepper, and a small quantity of prepared mustard. Beat the whole thoroughly ; then whip in two table- spoons of salad oil or soft butter. Just before pouring the dressing over the salad add, gradually, three tablespoons of vinegar. Unless salads are mixed at table — which is often done when SALADS AND SALAD DRESSINGS 163 the French dressing is used — they present a more inviting ap- pearance if arranged at once for individual serving instead of being dished the second time. Next in importance to the making of a salad ranks its gar- nishings. How a dish looks exerts a wonderful influence upon the appetite. For this purpose one may use fringed celery stalks, fresh lettuce leaves, hard-boiled eggs, blood beets (boiled, then cut into various shapes), nasturtiums, powdered tarragon leaves, and the kernels of English walnuts. SOUR CREAM DRESSING To a cup of fresh sour cream allow a tablespoon of lemon- juice. Add to the juice, salt, cayenne pepper, and dry mus- tard to your taste. Stir these four ingredients together and then beat into the cup of cream till the cream puffs. Pour over the cold salad green and serve at once. FRENCH DRESSING Select a small bowl for the table, put into it one saltspoon of salt, a dash of pepper, a little dry mustard, and one saltspoon of sugar. To this add, gradually, a tablespoon of olive oil, stirring, to dissolve the ingredients. Stir smooth, and add two more tablespoons of olive oil, and one tablespoon of vinegar. Red pepper can be used if preferred, also more seasoning, if the taste requires. HORSERADISH DRESSING Mix three tablespoons of fresh grated horseradish with a tablespoon of vinegar or of lemon- juice and a pinch of salt. Then stir in three tablespoons of whipped cream and a dash of cayenne. MAYONNAISE DRESSING Take two ice-cold eggs and separate the yolks from the whites. Into the yolks stir a third of a teaspoon of salt

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