Salad Cream Dressing

Ingredients

• 1 cup of cream
• 1 tablespoon of flour
• 2 tablespoons of powdered sugar
• the beaten whites of 4 eggs
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of mustard
• 3 tablespoons of vinegar

Method

1. 1

   Heat 1 cup of cream, mix 1 tablespoon of flour with milk; when cream is hot, add flour and milk stirring for 2 minutes.

2. 2

   Add 2 tablespoons of powdered sugar, take off the stove and partly cool.

3. 3

   Then add the beaten whites of 4 eggs and 2 tablespoons of melted butter and 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of mustard, and 3 tablespoons of vinegar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 28. The excerpt below is the record exactly as published.

Salad Cream Dressing. Ilciil 1 clip of cream, mix 1 lalilespooii (d' Dousiiiairs liesl raleiil Hour with milk: when cream is hot. add Ihuir and milk stin-ing for 'i minutes: add '! table- spoons of powdered sugar, take (d'f tlii' stove aiul partly cool. Then add the beaten whites of -1 eggs and 'i tablespoons of melted butter and 1 teaspoon of salt, 'g tea- spoon of [lepper, 1 l<'as|ioon of iiiii-lari! and ■". tablesp is of vinegai". Put ovci- salad. .^[I^s. .Muoin". 46 vSTTPKRfOR COOK BOOK DYEING AND CLEANING IN ALL IT'S HRx^XCHES. «^ =— ISTEIKDHAM BROH.— Salad Dressing. 'I'lirc'c-roiii'llis ciiii (if \iii('L;;n'. |uil (iii sIom' \n lioil in small hasiii. I'lil 1 tea- spoon of iiroiind nuistai'il. 1 teaspoon salt. 1 talilespooii suL;ar, 1 teaspoon conisturcli and a shake of (-ni'iiiie peppei' into a eup. lill cup ' -j Full of eold watei', n)i\ well with iii<i;r('(lients and add to the hoiliiiL;- \inei;ai'; as soon as it hoils add the well- beatcu yolks of 1 oi' o e,ugs. cook ' {. niinnte and ;\(\i\ a pieee of hntter as lui'.uc as an egg. ^^'hen you wish to use it thin with eitliei' sweet oi' soui' ereani. Mi;s. K. (*. ('()()!. i:^'. Boiled Dressing Without Oil. Those to whom oil is unpalatahle can make a hoiled salad di'essing. which is^ when done, ahoul the t-oiisisteiiey of m'a\'onnaise. and is an exceedingly good drcss- inu'. J sei've it a vi'eat deal w ith uncooked cahhauc sliced line and sei'Ncd with scal- loped, creamed or fricasseed oystei's. Beat the yolks of three eggs until they are light and thick; add 1 teaspoonl'ul of iniistard, 2 teaspooiifuls of salt, a hit (d' cavenne. as much as you can take up on the point of a pen-knife. "J tahlespoonfids of sugar. '* tahlespoonfuls ol' melted but- ter, 1 cupful of cream, t-j cupful of hot \inegar. and last of all the wdutes of three eggs l)eaten stilf. ("ook in a <louhle holler until it thickens like soft custard, stir- ring constantly in the meanwhile: set it aside to cool, and when you ai\' ready for von r salad di'cssing von will llnd it xrvv luce. This di'essing mav he used wliene\er mayonnaise is called for. ami is an cxcelU'iit suhslit\de for it. Claret Dressing. Mix Y2 '1 teaspoonful of salt, a dash (d' pepper and 4 tahlespoonfuls of oil: add gradually 1 tahlcs])o(»nful of claret and 1 tahlespoonful (d' lemon juice. Mi;,s. S. J. Mitchell. A Cooked Mayonnaise. Beat 2 eggs with ',4 teaspoon of mustard

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