Mayonnaise Dressing

Ingredients

• A tablespoon mustard
• one cup of sugar
• one-tenth teaspoon of cayenne
• one teaspoon of salt
• the yolks of three uncooked eggs
• the juice of one-half of a lemon
• one-quarter cup of vinegar
• one pint of best olive oil
• one cup of whipped cream

Method

1. 1

   Beat the yolks and dry ingredients until light and thick.

2. 2

   Place the bowl in ice-water while beating.

3. 3

   Add oil gradually, then vinegar.

4. 4

   When thick, add lemon juice and whipped cream.

5. 5

   Chill until needed.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 108. The excerpt below is the record exactly as published.

mayonnaise dressing. Mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl or on a flat dish, and pour the remain- der of the dressing over it. Garnish with white celery leaves ; or, have a jelly border, and arrange the salad in this. Half celery and half lettuce is often used for chicken salad. If. when the chicken or fowl is cooked, it is allowed to cool in the water in which it is boiled, it will be juicier and tenderer than if taken from the water as soon as done. LOBSTER SALAD. Cut up and season the lobster the same as chicken, break the leaves from a head of lettuce one by one, and wash them singly in a large pan of cold water. Put them iu a pan of ice-water for about ten minutes, and then shake in a wire basket, to free them of water. Place them in the ice-chest until serving time. When ready to serve, put two or three leaves together in the form of a shell, and arrange these shells on a salad dish. Mix one-half of the mayonnaise dressing with the lobster. Put a tablespoon of this in each cluster of leaves. Finish with a tablespoon of the dressing on each spoonful of lobster. This is an exceedingly inviting dish. Another method is to cut or tear the leaves rather coarse, and mix with the lobster. Garnish the border of the dish with whole leaves. There should be two-thirds lobster to one-third lettuce. POTATO SALAD. Peel and boil one pint of potatoes, mash them through a colander, letting them fall lightly on a platter ; while the potatoes are being boiled, wash and shave enough from a head of firm, white cabbage to fill a pint bowl ; boil three eggs hard, remove the shells, 1 20 SALADS. 12 c and chop the eggs fine ; chop one large pickled pepper fine, or use in its place a large pickled cucumber cnopped fine and seasoned highly with cayenne ; mix together two tablespoons of vinegar, six tablespoons of good salad oil, one level teaspoon of salt, and half a saltspoon of pepper ; when the potatoes are ready, mix all the ingredients together quickly and lightly, put them into a salad bowl, and serve the salad at once. SHRIMP SALAD. Peel the boiled shrimps, and when thoroughly cold arrange them in a circle upon leaves of fresh lettuce. Pour a mayonnaise sauce in the centre, and serve at once. Sometimes a tablespoon of chopped parsley is added to the dressing for this salad. SALAD DRESSING. OIL SALAD DRESSING. Put in a bowl the yolks of two raw eggs, one level teaspoon of mustard, two tablespoons of vinegar, quarter of a saltspoon of pepper, and as much salad oil as is required to make about half a pint of dressing. EGG SALAD DRESSING. Mix thoroughly together, by beating, four tablespoons of vinegar, one heaping table- spoon of moist sugar, and the yolk of one raw egg. MAYONNAISE DRESSING. A tablespoon mustard, one cup of sugar, one-tenth teaspoon of cayenne, one teaspoon of salt, the yolks of three uncooked eggs, the juice of one-half of a lemon, one-quarter cup of vinegar, one pint of best olive oil, and one cup of whipped cream

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