Dressing for Fruit Salad

Ingredients

• 1 cup of sugar
• 0.5 cup of water
• the beaten yolks of three eggs
• the juice of 2 lemons
• Half a cup of wine

Method

1. 1

   Boil 1 cup of sugar and 0.5 cup of water for 5 minutes, then pour onto the beaten yolks of three eggs.

2. 2

   Return to the fire and cook over hot water, stirring constantly until thickened slightly; cool, and add the juice of 2 lemons.

3. 3

   Half a cup of wine may be used in place of the lemon juice, retaining 1 tablespoon of the lemon juice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 28. The excerpt below is the record exactly as published.

Beat the yolks of three eggs until they are light and thick; add 1 teaspoonl'ul of iniistard, 2 teaspooiifuls of salt, a hit (d' cavenne. as much as you can take up on the point of a pen-knife. "J tahlespoonfids of sugar. '* tahlespoonfuls ol' melted but- ter, 1 cupful of cream, t-j cupful of hot \inegar. and last of all the wdutes of three eggs l)eaten stilf. ("ook in a <louhle holler until it thickens like soft custard, stir- ring constantly in the meanwhile: set it aside to cool, and when you ai\' ready for von r salad di'cssing von will llnd it xrvv luce. This di'essing mav he used wliene\er mayonnaise is called for. ami is an cxcelU'iit suhslit\de for it. Claret Dressing. Mix Y2 '1 teaspoonful of salt, a dash (d' pepper and 4 tahlespoonfuls of oil: add gradually 1 tahlcs])o(»nful of claret and 1 tahlespoonful (d' lemon juice. Mi;,s. S. J. Mitchell. A Cooked Mayonnaise. Beat 2 eggs with ',4 teaspoon of mustard. 1 teaspoon of sugar ami a dash of cayenne. Then stir in gradually -1 tahlespoonfuls of oIInc oil and the jitiee of i/. a lemon. Stand in a ]ian of hot watei- and stir constantly o\cr a slow tiro until the niixtui'e hecomes a thick custard. Set aside until chilled. .Inst hefore serving beat in 2 ov -■■! tal)les])oonfuls of thick cream whippeil. Lastlv, i\dd ^2 teaspoon of salt. :\li;s. H. 0. YorxG. Dressing for Fruit Salad. Boil 1 cup (d' sugar and t^. cup (d' watei' •'") ndnutes, then poui' on to the beaten yolks of ihrci.' eggs: return t<.i the (ii'e and cook o\ei' hot watei'. stirring constantly until thickened slightly: c(j(d, and add the juice of 2 lemons. Jlalf a cu]j of wine

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