Mayonnaise Dressing

Ingredients

• one teaspoon of mustard
• one teaspoon of salt
• one teaspoon of powdered sugar
• one eighth teaspoon of paprika
• two raw egg yolks
• one tablespoon of olive oil
• one pint of oil
• two tablespoons of lemon juice
• two tablespoons of vinegar

Method

1. 1

   Combine mustard, salt, sugar, paprika, and egg yolks in a bowl over ice water.

2. 2

   Gradually add olive oil while stirring until thick.

3. 3

   Finish with lemon juice.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.

one teaspoon of arrowroot and one half cup of milk. Stir it into one cup of water and one half cup of sugar which have boiled five minutes, add a few grains of salt, one teaspoon of vanilla (and one fourth teaspoon of cinnamon if liked) and boil it five minutes. Keep it hot over boiling water till served. Pour a little over each portion of cream. 287 288 SCHOOL KITCHEN TEXTBOOK Recipe, No. 218. Berry Charlotte Use blueberries, raspberries, or blackberries. Stew one quart of berries in one cup of water for ten minutes. Mash well and turn into a coarse cheesecloth strainer, laid over a granite pan. Twist the corners together and squeeze out the juice. Add sugar to taste, and boil again until it almost jellies on the edge. Put a layer of thin, soft white bread, broken into half -inch bits, in a bowl or in cups ; pour on hot syrup to wet the bread all through, and continue until all the syrup is used. Press each layer with a spoon until you cannot see any white portions. Serve very cold, with thin cream. Recipe, No. 219. How to Prepare Salads A portion of uncooked fruit or vegetable having tender fibre should be eaten daily on account of the valuable mineral salts, which are often wasted in cooking. Lettuce, celery, cucumbers, radishes, olives, onions, cabbage, watercress, parsley, and fruits that are not too tart and watery, may be used as salads. Vegetables should be washed with care in several waters, dried thoroughly, and kept on ice until ready for serving. Salads may be eaten with salt alone, or with a plain dressing of salt, vinegar or lemon juice and pepper if desired. Dress the salad at the table, for it wilts quickly if allowed to stand. When oil is used pour that on after the salt and pepper, then toss the leaves about till all are well oiled. If they are wet first with the vinegar the oil will not adhere. Onion juice, or minced chives, improve potato and let- tuce salads. Boiled Cream Dressing. Mix two teaspoons each of mustard and salt, one fourth teaspoon of paprika, three tablespoons of sugar, two tablespoons of melted butter and one cup of rich cream. Add four eggs well beaten and one half cup of hot vinegar. Cook in double boiler like soft custard, stirring constantly. This blends well in tomato and celery salads. ADDITIONAL RECIPES 289 Recipe, No. 220. Cabbage or Cold Slaw with Boiled Dressing 1 c. shaved cabbage. 1 tsp. salt. ^ tsp. mustard. 1 egg. ^ c. milk. 1 tbsp. butter. spk. cayenne. 1 tbsp. sugar. ^ 0. vinegar. Trim off the decayed leaves, cut into quarters, soak awhile in cold water, drain, cut off the hard stalk, then slice or shave it off in thin strips. Mix the salt, mustard, cayenne, and sugar, add the beaten egg, the milk, butter, and vinegar. Cook it in a small saucepan over the fire, or in a double boiler, stirring constantly until it thickens like a custard. Pour it while hot over the cabbage and set away to cool. Recipe, No. 221. Mayonnaise Dressing Put one teaspoon each of mustard, salt and powdered sugar, one eighth teaspoon paprika, and two raw egg yolks in a sauce pan placed in a large pan of ice water. Stir with wooden spoon till egg is thick and will stay on the left side of the pan. Tilt the pan, pour in one tablespoon olive oil which will run down to the lower side, where it may be stirred in gradually. Add oil in larger quantities as you proceed, and stir each portion in thoroughly before adding more. When thick add one teaspoon lemon juice. Use in all one pint of oil

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