Cream Salad Dressing No. 1

Ingredients

• Cream, 1 cup.
• Butter, size of walnut.
• Salt, 1 level teaspoon.
• Lemon juice, 4 tablespoons.
• Corn-starch, 1 rounded teaspoon.
• Eggs, 2.
• Sugar, 1 level teaspoon.

Method

1. 1

   Put the cream into a double boiler.

2. 2

   When scalding hot, add the corn-starch dissolved in a little cold milk, and cook about five minutes, stirring constantly.

3. 3

   Then add the butter.

4. 4

   With the yolks of the eggs put the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture.

5. 5

   Fold in the stiffly beaten whites, and set aside to become cold.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 44. The excerpt below is the record exactly as published.

CREAM SALAD DRESSING NO. 1 Cream, 1 cup. Butter, size of walnut. Salt, 1 level teaspoon. Lemon juice, 4 tablespoons. Corn-starch, 1 rounded teaspoon. Eggs, 2. Sugar, 1 level teaspoon.

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