Lettuce Salad Dressing

Ingredients

• The yolks of 2 hard-boiled eggs
• 2 teaspoons sugar
• small teaspoon salt
• 1 teaspoon mustard
• 2 tablespoons vinegar
• fill up with rich, sweet milk

Method

1. 1

   Rub the yolks of the eggs with sugar, salt, and mustard to a paste.

2. 2

   Add vinegar and fill up with rich, sweet milk.

Nutrition per serving

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.

LETTUCE SALAD DRESSING.—The yolks of 2 hard- boiled eggs, 2 teaspoons sugar, small teaspoon salt, 1 tea- 62 SALADS AND SALAD DRESSINGS. spoon mustard, and rub to a paste. Add 2 tablespoons vinegar and fill up with rich, sweet milk. Mrs. JAs. VAIR. STUFFED TOMATOES.—Seald and peel 6 tomatoes, slice off the stem end and scoop out the seeds before stand- ing the tomatoes on ice for 2 hours. Chop 1 small onion, a bunch of cress and sinall bit of parsley rather fine. Pour over this any salad dressing and fill in the tomato shells. Serve on a lettuce leaf. GEORGIE MCOoNKEY. CABBAGE SALAD—For oNE BIG CABBAGE—-One cup sugar, 1 dessertspoon mustard, 1 large spoon butter, 1 ego, 1 tablespoon flour, 2 cups vinegar. Have vinegar hot but not boiling. Then add rest and bring to a boil, stirring all the time. BEET SALAD.—One quart boiled beets, 1 quart raw cabbage, 2 cups sugar, 1 cup horseradish, 2 teaspoons salt, 1 teaspoon black pepper and a pinch of cayenne. Cover with vinegar. DRESSING FOR CABBAGE SALAD.—One teaspoon salt, 1 teaspoon mustard

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