Mayonnaise Dressing

Ingredients

• Egg yolk, 1
• Sugar, 1 tablespoon
• Cooking or olive oil
• Lemon juice
• Salt

Method

1. 1

   Into a saucer break the yolk of a fresh egg; put with it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen.

2. 2

   Gradually add oil, stirring well after each drop.

3. 3

   Continue until desired consistency is reached, then thin with lemon juice and add sugar.

Nutrition per serving

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 42. The excerpt below is the record exactly as published.

mayonnaise dressing over all, and mix thoroughly. Serve on lettuce. MACARONI AND GREEN PEA SALAD Macaroni, cooked, 1 cup. Green peas, cooked, 1 cup. Pecan meats, chopped, ^ cup. Salt. Onion, grated. Mayonnaise. Cut the macaroni into quarter-inch lengths; drain the peas, mix all together, and serve. DATE AND CELERY SALAD Chop dates and celery, and serve with golden salad dressing. WALDORF SALAD Apples, cut in dice, 1% cups. Lemon juice, % cup. Lettuce. Celery, cut in dice, I14 cups. Mayonnaise dressing. Mix the apples, celery, and lemon juice well together, and pour mayonnaise dressing over. Serve on lettuce. In making Waldorf salad, use only crisp, white, tart apples, and the tender, white heart of the celery. The SALADS 157 celery should be cut a little smaller than the apples. Use mayonnaise or white salad dressing. Drain off the lemon juice before adding the dressing, or it will ruin the mayonnaise. NUT AND FRUIT SALAD Pineapple, canned, diced, 1 cup. Nuts, chopped, 1^/^ cups. Oranges, diced, 1 cup. Dates, diced, 1 cup. Mix all together, and add golden salad dressing one hour before serving. BRAZILIAN SALAD Ripe strawberries, II/2 cups. Pineapple, fresh, cut in small cubes, 1^ cups. Brazil nuts, blanched and thinly sliced, 12. Lemon juice, 4 tablespoons. Lettuce. Dressing, 1 spoon. Cut the strawberries and pineapples into small cubes, and add thinly sliced Brazil nuts that have been marinated in lemon juice. Arrange lettuce in rose shape, fill the crown with the above mixture, and cover with a spoonful of mayonnaise or golden salad dressing. 158 VEGETAItlAN COOK BOOK FRUIT SALAD Apples, cut in half -inch cubes, 1 cup. Bananas, cut in half -inch cubes, 1 cup. Oranges, cut in half-inch cubes, 1 cup. Mix all together, and serve with golden salad dressing. FANCY FRUIT SALAD NO. 1 On a select leaf of lettuce place a slice of pineapple; on this a slice of apple, cut transversely ; then a slice of an orange cut the same way ; next three slices of banana ; over this pour so that it will run down one side only, the golden salad dressing; garnish with a strawberry, cherry, or some fruit of proper color. FANCY FRUIT SALAD NO. 2 Oranges, 4. Bananas, 3. Strawberries, 1 cup. Cream, 1 cup. Lettuce. Line the dish with lettuce leaves; on these place slices of thin-cut oranges, next a layer of sliced bananas, and then a few sliced strawberries; cover with whipped cream, and garnish with strawberries. STRAWBERRY SALAD Arrange large, well-washed strawberries around a butter chip which has been placed in a bread plate. In SALADS 159 the butter chip place a mound of powdered sugar, and in this sugar place a selected berry. Currants may be served in the same manner. BANANA SALAD Cut bananas lengthwise, and slice, and cover with the uncooked sweet salad dressing or the brown fruit salad dressing. NESSLERODE SALAD This salad is prepared by a combination of various colored fruits, such as red and black cherries, red and white currants, red and black berries, pineapples, etc. Place a layer of fruit in the salad bowl, then sugar, an- other layer of fruit, more sugar, etc. Add lemon juice to taste. Shake the bowl gently from side to side to draw out the juice. Prepare two hours before serving, and keep on ice. SALAD DRESSINGS 11 MAYONNAISE DRESSING Egg yolk, 1. Cooking or olive oil. Lemon juice. Salt. Sugar, 1 tablespoon

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