Dressing for Salad

Ingredients

• Four eggs
• two tablespoonfuls of mixed mustard
• one teaspoonful of salt
• one teaspoonful of black pepper
• one-third of a teaspoonful of red pepper
• one tablespoonful of butter
• nearly one teacupful of sharp vinegar

Method

1. 1

   Float the pan containing the ingredients in boiling water and stir until thick like custard.

2. 2

   When cold, pour over the salad, adding cold vinegar if needed.

As published

This recipe was extracted from The housekeeper's companion (1883), page 133. The excerpt below is the record exactly as published.

one tablespoonful of butter (hard), six or eight tablespoonfuls of vinegar. Set the dish with these ingredients into a pan of boiling water on the stove, and stir until it thickens like custard; then set off to cool. Cut the chicken that has been carefully boiled into little pieces, and the celery also, and pour over them the dressing, adding, if you please, a little olive oil and sweet cream. Dressing for Salad. — Four eggs beat ught, yolks and whites together; two tablespoonfuls of mixed mustard, one teaspoonful of salt, one teaspoonful of black pepper, or one- third of a teaspoonful of red pepper, one tablespoonful of but- ter, and nearly one teacupful of sharp vinegar

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