Green Lettuce with Egg Dressing

Ingredients

• 2 heads of lettuce
• 2 yolks of eggs
• % cup of cream
• % cup of vinegar
• % tsp. salt
• 1 pinch of pepper
• % tsp. of sugar
• Juice of % lemon

Method

1. 1

   The lettuce is picked over, washed and drained.

2. 2

   The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added.

3. 3

   Pour over the lettuce, mix well with two spoons, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 99. The excerpt below is the record exactly as published.

GREEN LETTUCE WITH EGG DRESSING. Head Lettuce, Endive, Romaine, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce . % tsp. salt 2 yolks of eggs 1 pinch of pepper % cup of cream % tsp. of sugar Juice of % lemon Preparation: The lettuce is picked over, washed and drained. The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added. Pour over the lettuce, mix well with two spoons, and serve at once. ■- No. 3— GREEN LETTUCE WITH MAYONNAISE DRESSING. Head, Endive, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of mustard 2 yolks of eggs % tsp. of salt 4 tbsps. of sour cream 1 pinch of white pepper 2 tbsps. of vinegar 1 pinch of sugar Preparation: The lettuce is prepared as before mentioned. —209 — Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in a double boiler until thick, stir- ring constantly, cooled and mixed with the lettuce. No. 4— GREEN LETTUCE WITH BACON. Head, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce 1 pinch of pepper % lb. of bacon 1 pinch of sugar 5 tbsps. of vinegar % tsp. of mustard V2 tsp. of salt Preparation: Prepare the lettuce as before. The bacon is cut into small cubes and fried to a nice yellow color; add vinegar, salt, pepper, sugar and mustard, jool and add the let- tuce, stirring lightly. No. 5— GREEN LETTUCE PREPARED SWEET. Head Lettuce. Quantity for 6 Persons. 2 heads of lettuce Va cup of vinegar 1 egg % tsp. of salt 3 tbsps. of sugar 1 pinch of pepper % cup of cream Preparation: Prepare the lettuce as before. The w<hole egg is beaten with sugar, cream, vinegar, salt and pepper and mixed well with the lettuce. Remarks : Three tablespoonfuls of oil may be used. No. 6— POTATO SALAD. Quantity for 6 Persons. 4 lbs. of potatoes Salt to taste % cup of good oil % tsp. of pepper % cup of vinegar

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