Harvard Salad Dressing

Ingredients

• 4 hard-cooked eggs
• 1 1/2 teaspoon mustard
• 4 tablespoons olive oil
• 1 1/2 teaspoon salt
• 4 tablespoons vinegar
• Few grains cayenne
• 1/2 tablespoon sugar
• 1 egg white, beaten stiff

Method

1. 1

   Force yolks through a strainer, work until smooth.

2. 2

   Add sugar, mustard, salt, and cayenne.

3. 3

   Gradually add oil and vinegar, stirring until mixed.

4. 4

   Fold in egg white.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 205. The excerpt below is the record exactly as published.

HARVARD SALAD DRESSING 4 hard-cooked eggs 1% teaspoon mustard 4 tablespoons olive oil 1% teaspoon salt 4 tablespoons vinegar Few grains cayenne Y% tablespoon sugar 1 egg white, beaten stiff Force yolks of hard-cooked eggs through strainer, then work until smooth. Add sugar, mustard, salt, and cayenne, and when well blended, add gradually oil and vinegar, stirring and beating until thoroughly mixed. Cut and fold in egg white. ASTORIA SALAD DRESSING Yq cup Mayonnaise Y tablespoon finely chopped Y4 cup French Dressing (p. 486) green pepper 2 tablespoons tomato catsup 3 drops Tabasco Sauce Add French Dressing slowly to Mayonnaise, stirring constantly ; then add remaining ingredients. SALAD DRESSINGS 493 ROQUEFORT CHEESE DRESSING 2 tablespoons Mayonnaise 2 tablespoons Roquefort cheese, French Dressing (p. 486) broken in small pieces 1% teaspoon Worcestershire Sauce Mix Mayonnaise and cheese and add French Dressing very slowly; then add Worcestershire Sauce. Cream cheese or cream cheese with Roquefort flavor may be used in place of Roquefort. WHIPPED-CREAM DRESSINGS DENVER CREAM DRESSING 1 tablespoon mustard 2 tablespoons lemon juice 1 teaspoon salt 1 cup whipping cream Mix mustard and salt. Add lemon juice and 2 tablespoons cream. Beat remaining cream until it begins to thicken, then beat in mixture slowly, continuing the beating until mixture is stiff enough to hold its shape. GERMAN CREAM DRESSING Y% cup whipping cream V4 teaspoon salt 3 tablespoons vinegar Few grains pepper Beat cream until stiff, using an egg beater. Add salt, pepper, and vinegar very slowly, continuing the beating. Horse-radish Cream Dressing. Fold in 2 tablespoons grated horse-radish root. COOKED DRESSINGS PLAIN COOKED DRESSING Y{ tablespoon salt 1 egg or 2 egg yolks, slightly 1 teaspoon mustard beaten eas 24 tablespoon sugar 2 tablespoons butter Few grains cayenne 34 cup milk 2 tablespoons flour Y4 cup vinegar Sift dry ingredients, add egg, butter, milk, and vinegar very slowly. Stir and cook over boiling water until mixture begins to 494 THE BOSTON COOKING-SCHOOL COOK BOOK thicken. Strain and cool. For a thinner dressing, use one egg yolk. Cream Dressing. Omit flour and butter. Use cream in place of milk. Cook cream with mixture or cook mixture without cream, chill, and fold in cream, beaten until thick but not stiff. WALTHAM or SOUR CREAM SALAD DRESSING 1 cup sour cream, 2 teaspoons salt 1 egg, slightly beaten 2 teaspoons sugar V4 cup vinegar 1 teaspoon mustard VY teaspoon pepper To cream add egg, vinegar, and dry ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture begins to thicken. COOKED OLIVE OIL DRESSING 1% teaspoons mustard 2 tablespoons olive oil 1 teaspoon salt Vg cup vinegar diluted with 2 teaspoons powdered sugar cold water to make 44 cup Few grains cayenne 2 eggs, slightly beaten Mix dry ingredients, add egg and oil gradually, stirring con- stantly until thoroughly mixed. Add diluted vinegar. Cook over boiling water until mixture begins to thicken. Strain and cool. CHICKEN SALAD DRESSING Y cup rich chicken stock 1 teaspoon salt

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