Fruit Salad Dressing

Ingredients

• 3 egg yolks
• 1 cup vinegar
• 1 cup whipped cream
• 3 cup sugar
• 1 teaspoon salt

Method

1. 1

   Mix the egg yolks, sugar, salt and vinegar.

2. 2

   Cook in a double boiler until thickened, stirring all the time.

3. 3

   Remove from fire; when cool, add the whipped cream.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 32. The excerpt below is the record exactly as published.

FRUIT SALAD DRESSING 3 egg yolks I cup vinegar 1 cup whipped cream 3 cup sugar | teaspoon salt Mix the egg yolks, sugar, salt and vinegar. Cook i»^ a double boiler until thickened, stirring all the time. Remove from fire; when cool, add the whipped cream. Prepared mustard may be added to this dressing, using less or no sugar; it is then suitable for meat or vegetable combinations. SALADS COLD SLAW Finely shred cabbage, soak 1 hour in cold water and drain. Mix shredded cabbage with cold slaw dressing. Serve on lettuce leaves. Finely-chopped green pepper, onion and pimento may be added. 48 THE METROPOLITAN LIFE COOK BOOK MACEDOINE SALAD 1 cup cooked carrot strips 2 tablespoons finely- Shredded lettuce 1 cup cooked potato cubes chopped parsley French dressing 1 cup cooked string beans Arrange shredded lettuce on salad plates. Mix vegetables with French dressing. Put a spoonful on each plate. Serve. TOMATO SALAD 8 medium-sized tomatoes 1 cup cooked chicken 1 cup mayonnaise dress- 1 cup celery or cucumber cut in cubes ing cut in cubes Scald and peel tomatoes; slice off their tops. Scrape out the seeds and a little of the pulp, and fill cavities with the celery, cucumbers and chicken, mixed with mayonnaise dressing. JELLIED VEGETABLE SALAD 2 tablespoons granu- Juice 1 lemon I cup celery, finely cut lated gelatin 2 cups boiling water ^ green pepper, finely I cup cold water | cup sugar chopped 1 cup vinegar 1 cup shredded cabbage 1 teaspoon salt

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