Dressing for Slaw

Ingredients

• a white cobbage
• one-fourth of an onion
• half a tea-spoonful of salt
• half a pint of vinegar
• the yelks of two or three eggs
• one table-spoonful of mixed mustard
• one table-spoonful of sugar
• half a tea-spoonful of celery-seed
• half a tea-spoonful of pepper
• two table-spoonfuls of cream

Method

1. 1

   Chop cabbage and onion finely.

2. 2

   Make dressing by boiling vinegar, egg yolks, mustard, sugar, celery-seed, and pepper until thick.

3. 3

   Pour over cabbage while stirring.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 64. The excerpt below is the record exactly as published.

DRESSING FOR SLAW OR LETTUCE. Make a rich custard of one-half a tea'-cupful of new milk, the yelks of two eggs, and half a tea-cupful of sugar. Stir into the custard one table-spoonful of butter, one tea-spoon- ful of made mustard, half a tea-spoonful of salt, a dessert- spoonful of celery-seed, and one tea-cupful of vinegar. Have the cabbage nicely shaved, and sprinkle over it half a tea- spoonful of tumeric. Pour the dressing over it while warm. Mrs. X. T. Chexoweth. DRESSING FOR SLAW. Chop a white cobbage very fine, with one-fourth of an onion, and half a tea-spoonful of salt. Make a dressing of half a pint of vinegar, the yelks of two or three eggs, one 128 The Neio Kentucky Home Cook Book. table-spoonful of mixed mustard, one table-spoonful of sugar, half a tea-spoonful of celery-seed, half a tea-spoonful of pepper, and two table-spoonfuls of cream or a dessert-spoon- ful of butter. Boil it until it thickens, stirring constantly. When done, pour over the cabbage and onion, stirring all the time. DRESSING FOR SLAW. Beat one egg until very light; half a tea-cupful of vine- gar, one table-spoonful of sugar, half a tea-spoonful of salt, and half a tea-spoonful of flour; boil until it thickens. Add a small quantity of celery cut fine or celery-seed to the cab- bage. Mrs. L. M. Keith. CREAM DRESSING. Two hard-boiled eggs rubbed smoothly, with one table- spoonful of melted butter or salad-oil, a dessert-spoonful of mixed mustard, a salt-spoonful of salt, a little Cayenne pep- per, and half a tea-cupful of thick sweet cream ; stir all to- gether, and add vinegar to reduce it to a creamy paste. Pour it over lettuce or any salad. Mrs. L. M. Keith. SALAD DRESSING. Beat the yelks of eight eggs, and add to them one cupful of sugar, one table-spoonful of salt, a table-spoonful of mus- tard, a table-spoonful of black pepper, a little Cayenne pep- per, and a cupful of cream ; mix thoroughly. Boil a cup- ful of butter in one-half pint of vinegar; pour this upon the mixture, and stir well. When cold, put it in bottles. This dressing will keep for weeks in the hottest weather. Mrs. W. K. Griffith. SALAD DRESSING. Take the yelks of eight eggs, half a pound of butter, one tea-cupful of vinegar, one table-spoonful of mixed mustard

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