Nectar Dressing

Ingredients

• 1 pkg. (3 oz.) cottage cheese
• Grated rind 1 lemon
• 2 tablespoons honey or
• 3%, teaspoon salt
• 3 tablespoons sugar
• tg teaspoon cayenne
• 11% tablespoons lemon juice
• % cup salad oil

Method

1. 1

   Beat cheese, honey, lemon juice and seasonings with a rotary beater until smooth.

2. 2

   Add one tablespoonful of oil at a time and beat well after each addition, until four tablespoonfuls have been used.

3. 3

   Add remaining oil, two tablespoonfuls at a time, beating until well blended after each addition.

4. 4

   Chill.

5. 5

   This dressing should be used the day it is made.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 12. The excerpt below is the record exactly as published.

Nectar Dressing 1 can asparagus Pinch red pepper 2 tablespoonfuls gelatine 2 teaspoonfuls salt 3 eggs 1 cup minced celery 1 lemon 1 green pepper minced 2 pimentoes Drain asparagus, using liquid to make sauce, add enough water to make one cup. Into this smooth two level tablespoons flour and two of butter, cook like white sauce, put the gelatine in while hot, have the gelatine softened in cold water first. While hot pour over the beaten yolks of eggs and cook over hot water until eggs are cooked, beat whites stiff and pour the hot mixture over them, folding it in well. Add all the seasoning and when it is cooked put in asparagus which has been diced, and celery, vepper and pimientos. Put in ice box to get firm. Nectar Dressing 1 pkg. (3 oz.) cottage cheese Grated rind 1 lemon 2 tablespoons honey or 3%, teaspoon salt 3 tablespoons sugar tg teaspoon cayenne 11% tablespoons lemon juice % cup salad oil

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