Mayonnaise Dressing

Ingredients

• one teaspoonful of powdered sugar
• one teaspoonful of salt
• one teaspoonful of dry mustard
• the yolks of two eggs
• one pint olive oil
• two tablespoonfuls of lemon juice or vinegar

Method

1. 1

   Mix together one teaspoonful each of powdered sugar, salt, dry mustard and the yolks of two eggs.

2. 2

   Add drop by drop one pint olive oil, stirring constantly.

3. 3

   Last, thin with two tablespoonfuls of lemon juice or vinegar.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 42. The excerpt below is the record exactly as published.

mayonnaise dressing to each leaf. 15. French Fruit Salad. — Peel and cut up two oranges, skin and seed two dozen white grapes, slice three bananas, shell and halve one dozen English walnuts; mix, arrange on lettuce leaves and cover with mayonnaise. 16. Chestnut Salad. — Cut two cups boiled and blanched chestnuts into slices, arrange on lettuce leaves, put over some mayonnaise and garnish with slices of orange. 17. Chicken Salad. — Boil one chicken and cut up into pieces. To each pint chicken, allow one pint chopped celery and set to cool. Make a mayonnaise dressing, mix half the mayonnaise with the chicken and celery and pour the rest over it. Garnish with white celery leaves and olives. ME PHYSICAL CULmS COOK BOOK, I3J 18. Lobster Salad.— Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top. 19. Oyster Salad. — Let fifty small oysters just come to a boil in their own liquor. Skim and strain. Season the oysters with three table- spoonfuls of vinegar, one of oil, one-half tea- spoonful of salt, and place on ice for two hours. Cut up a pint of celery, using only the tender part, and when ready to serve mix with the oysters, adding about one-half pint of mayon- naise dressing. Arrange in a salad dish. Pour over another one-half pint of dressing, and garnish with white celery leaves. SALAD DRESSINGS. 1. Mayonnaise Dressing. — Mix together one ttaspoonful each of powdered sugar, salt, dry mustard and the yolks of two eggs. Add drop by drop one pint olive oil, stirring constantly. Last, thin with two tablespoonfuls of lemon juice or vinegar. 2. French Dressing (Best). — Take for a 134 THE PHYSICAL CULTURE COOK BOO& heaped soup plate full of salad, a level tea- spoonful of salt, three tablespoonfuls of oil and two tablespoonfuls of lemon juice. Put the salt in a deep dish, then the lemon juice, mix the two thoroughly with your salad fork, and then pour in the oil and beat thoroughly with fork until oil and juice is combined, then pour over salad, mixing thoroughly. 3. Dressing without Oil (No. i). — Take six tablespoonfuls of mild vinegar, one level tea- spoonful of salt, one-half teaspoonful of mixed mustard, one rounded teaspoonful of butter. Heat just enough to melt the butter, then beat smooth. 4. Dressing without Oil (No. 2). — Boil three eggs for half an hour. Remove the yolks and crush them to a powder with half a teaspoon- ful of dry mustard, one teaspoonful of salt

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