Dressing for Salad

Ingredients

• One cup rich cream
• 1 tablespoon corn starch or flour
• whites of 2 eggs
• 3 tablespoons of vinegar
• 2 tablespoons of olive oil
• 2 teaspoons powdered sugar
• 1 teaspoon salt
• % teaspoon pepper
• 1 teaspoon mixed mustard

Method

1. 1

   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.

2. 2

   Froth the whites and add to cream; when about cold whip oil in cream with swift strokes, but not many; set aside to cool.

3. 3

   When cold add oil, pepper and salt.

4. 4

   Have 1 pound chicken breast cut in blocks with 0.5 pound of crisp celery, combine and chill.

5. 5

   Add vinegar to the dressing and pour over salad.

6. 6

   Serve at once.

7. 7

   This dressing may be served with potato salad, slaw or lettuce.

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.

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

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