Dressing

Ingredients

• Yolks of 8 eggs beaten until light
• 2 heaping tablespoons of butter
• 1 teaspoon of dry mustard
• 1 tablespoon of granulated sugar
• 1 pint of vinegar
• pepper and salt

Method

1. 1

   Boil vinegar and pour over the ingredients, stirring well.

2. 2

   Put in double boiler and cook until of good consistency.

3. 3

   If too thick when cold, add some cream; stir well.

4. 4

   Set on ice 1 hour.

5. 5

   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.

6. 6

   When ingredients are cold, add the oil, drop at a time, then lemon juice or vinegar.

7. 7

   Stir with a silver fork.

8. 8

   When ready to serve salad, pour on the mayonnaise.

9. 9

   Garnish with stuffed olives.

10. 10

    Serve with beaten biscuit or wafers, and cheese balls.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.

dressing. This may be made an attractive border mold and fill center with a salad, mixed with mayonnaise. Chicken Salad. One turkey or 4 hens, yolks of 12 eggs, 16 tablespoons of olive oil, 15 tablespoons of vinegar, 9 tablespoons of ice water, 4 bunches of celery, 4 tablespoons of dry mustard, 1 pint of thick cream, cayenne pepper and salt. Boil turkey or hens; when cold cut into blocks, also the celery. Beat yolks light, add 1 tablespoon of oil and 1 of vinegar alternately until all has been used, then the mus- tard mixed with vinegar, cayenne pepper and salt. Put this in dou- ble boiler and cook until consistency of custard, stirring all the while. When cold add the cream. Mix dressing with turkey and celery; garnish dish with olives and sprigs of parsley. French Fruit Salad. Two oranges^ 12 English walnuts, 3 bananas, 1 head lettuce, ^ pound Malaga grapes. French dressing. Peel oranges; remove pulp separately from each section. Peel bananas and cut in ^ inch slices. Remove skin and peel from grapes; break walnut meats in pieces. Mix ingredients, and arrange on lettuce leaves. Serve with French dressing. Cream Dressing. One tumbler of thick sweet cream, yolks of 5 hard-boiled eggs, 1 heaping tablespoon of granulated sugar, 1 tablespoon of dry mus- tard; mash the eggs well, add the sugar and mustard, then cream, gradually, until well mixed ; thin with vinegar until the consistency of good cream; keep in a self -sealing jar on ice. Serve with toma- toes or salads. Salad Dressing. The yolks of 3 eggs, 1 teaspoon of mustard made into a paste with hot water, juice of 2 lemons, 1 teaspoon of salt, 1 teacup of sweet cream. Cook eggs, mustard and lemon juice in a double boiler until thick ; set aside to cool, then add the cream slowly, little at a time. Place on ice. This is nice served with asparagus salad. Salad Dressing. Yolks of 4 eggs, 1 cup of cream, 1% pints of vinegar, 1 table- spoon of salt, nearly I/2 cup of sugar, 1 heaping tablespoon of mus- tard, 1 cup butter, I/2 teaspoon of cayenne pepper. Beat eggs light, add sugar, mustard, cream, butter, salt and pepper; stir well, then KENTUCKY RECKIPT BOOK. 199 — ■■■-■. ^■■— ^- .^ .,,■■■ ■■■■■.■ -^ _, -. - ■■,. ., , ,» ^. ■■■■■_■■ .1 -I - — I -■■ _i. _ ^ , - ■— boil the vinegar and pour boiling hot into the mixture and beat well. If bottled this dressing will keep for some time. Salad Dressing. Two eggs, 1 tablespoon mixed mustard, 1 scant saltspoon salt, butter size of an egg, 3 tablespoons of vinegar, 1 tablespoon of sugar. Beat eggs, add mustard, salt and sugar ; beat well and add the butter melted and vinegar. Set the bowl over boiling water and stir constantly until thick and smooth. Use cold; when ready to serve add 1 cup of whipped cream. Dressing for Salad. One cup rich cream, 1 tablespoon corn starch or flour, whites of 2 eggs, 3 tablespoons of vinegar, 2 tablespoons of olive oil, 2 tea- spoons powdered sugar, 1 teaspoon salt, % teaspoon pepper, 1 tea- spoon mixed mustard. Moisten corn starch or flour with a little cold milk, heat the cream almost to boiling point, stir in flour or corn starch, boil 2 minutes and add sugar, then remove from fire. Froth the whites and add to cream; when about cold whip oil in cream with swift strokes, but not many; set aside to cool. When cold add oil, pepper and salt. Have 1 pound chicken breast cut in blocks with % pound of crisp celery, combine and chill. Add vine- gar to the dressing and pour over salad. Serve at once. This dress- ing may be served with potato salad, slaw or lettuce. Dressing for Potato Salad or Ham. Break in saucepan 2 eggs, beat well, and to them add 14 tea- spoon of chopped onion, 1 teaspoon mixed mustard, % teaspoon sugar, black and cayenne pepper and salt, 5 tablespoons of vinegar. Put mixture in bowl and set in pan of hot water and stir continu- ously until it begins to thicken, then add lump of butter size of a walnut; stir and pour out to cool. Hollandaise Sauce. One-half a cup of butter, i/^ cup of boiling water, juice of % lemon, yolks of 3 eggs, l^ teaspoon salt, a dash of cayenne pepper. Cream butter, .then add yolks, one at a time, lemon juice, salt and pepper. Put this mixture on double boiler, and beat with an egg beater, until the same begins to thicken, then add gradually the boiling water, beating continuously. When it is like soft custard, serve immediately. French Dressing. Four tablespoons of olive oil, 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

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