Eggless Cream Dressing

Ingredients

• tablespoon butter
• tablespoon and a half flour
• tablespoon vinegar
• seasoning as above (to taste)

Method

1. 1

   Prepare cream as above, then add butter mixed with flour and cook for two or three minutes.

2. 2

   Remove from fire, add more butter, stir until mixed, then add vinegar and seasoning.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 489. The excerpt below is the record exactly as published.

tablespoons vinegar and place on stove. Beat three eggs lightly ; mix with a little cold water, tablespoon mustard, tea* spoon salt, pinch of cayenne and half tablespoon corn-starch, beat this mixture up with eggs, and stir it very slowly into the boiling water and vinegar, removing latter from stove in order to prevent possibility of curdling ; then return to stove and stir constantly un- til quite thick. Take from fire, add immediately a quarter pound butter and stir until it is thoroughly melted. Put yolk of an egg on plate, and with a fork, mix gradually with it gill olive oil, beat- ing it in well. When first mixture is cold, beat second into it. If more oil is desired, the yolk of i^nother egg must be mixed with it. This recipe will make about a pint. Bouillon Dressing. — To one pint boiling water, or veal, fish or chicken broth add a small, scraped carrot and half an onion, sliced half bay leaf, celery root cut in pieces, seven cloves, five whole all- spice, fifteen pepper-corns and quarter teaspoon white mustard seed ; simmer fifteen minutes, adding a little more water if needed ; strain and cool. To each gill liquid add a gill vinegar, teaspoon su^ar, and pour over any salad wished. For Jellied Bouillon Dressmff^ add to this, third of box of gelatine soaked in cold water, and to each quart of liquid the white and shell of an egg ; when just commencing to boil place on back of range and simmer seven minutes or until it looks clear as in clarifying soup ; strain and use as directed in Gelin- ola salad. When vinegar is strong do not use more than two-thirds as much. Double this recipe makes a pint of bouillon and this with two-thirds pint vinegar, two-thirds box or ounce and a third gela- tine and a box sardines makes a quart mold of Sardine Salad. Cream Dressing. — Three eggs, tablespoon olive oil or melted butter, and two of mustard, cup each sweet cream and vinegar, tea- spoon each salt and pepper ; mix mustard and oil, then eggs well- beaten, cream, vinegar, salt and pepper, all together ; put mixture in custard kettle and ooil gently until thick as cream ; when done, put in quart jar, cork tightly, and it will keep for months. Can be used for all kinds of salads and slaws. A tablespoon sugar may be added if liked. If to be used immediately make only half or a third • of the recipe, and add beaten egg and cream after taking from fire. SALADS. 567 Eggleas Cream Dressing. — Prepare cream as above add table- spoon butter mixed smooth with a tablespoon and a half flour

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