vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise
From Royal Victoria cook book, 1900
Serves 2
Recipe attributed to Mrs. C. H. Clark.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 23. The excerpt below is the record exactly as published.
mayonnaise to well moisten it. Garnish with lettuce. SWEETBREADS WITH CELERY.—Cut cold cooked sweetbreads into dice and mix with an equal quantity of celery, cover with mayonnaise and garnish with lettuce. — 64 SALADS AND SALAD DRESSINGS. BEET SALAD.—One beet minced finely, 1 teaspoon mustard, 2 teaspoons sugar, little salt, 1 teaspoon corn starch, butter size of walnut, 2 tablespoons boiling water. When boiling add 3 cup vinegar. Place in salad bow] and sprinkle edge with powdered yolks of hard-boiled eggs, or cut little shapes from the egg and place over the top. Miss CHESTNUTT. BEET SALAD.—One quart beets boiled and chopped fine, 1 quart raw cabbage chopped fine, 1 cup grated horse- raddish, 2 cups white sugar, 2 tablespoons salt, | teaspoon cayenne, | teaspoon white pepper, cover with vinegar. Mrs. Matcotm MACLEOD. SALAD DRESSING.—Two eggs beaten in a saucepan, salt to taste, 2 teaspoons sugar, 1 teaspoon mustard mixed with 1 cup of vinegar. Stir constantly until cooked over boiling water, add 4 cup of cream after salad is mixed. M. A. ROGERSON. MAYONNAISE.—One cup weak vinegar, 1 cup sugar, 1 cup milk, 3 eggs well beaten, 1 teaspoon mustard mixed smooth with some vinegar, butter size of an egg
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