Salad Cream Without Oil
From Cooking for profit, 1886
Serves 8
Useful for making a salad of almost any material.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 108. The excerpt below is the record exactly as published.
Salad Cream Without Oil. Icup vinegar. •Jcup water. \ cup butter — 2 ounces. •J cup yolks of esrgs — 5 or six yolks. 1 tablespoon made mustard. 1 teaspoon sugar. Salt, cayenne. Boil the vinegar, water, butter and salt together in a bright saucepan, beat the yolks, and add to them some of the boiling liquid, then pour all into the saucepan, stir rapidly, and in a few sec- onds, or as soon as the mixture becomes thick and smooth, like softened butter, take it from the fire. Add the mustard and cayenne, and make it ice cold for use. Cost of material — 20-cents a pint. Note. — The foregoing is extremely useful for making a salad of almost any material; it should be practiced a few times until the proper point at which to remove it from the fire is well under- stood. It is generally thickest and smoothest in half a minute after the yolks are poured into the boiling liquid, and it becomes thicker when cooled by being set in ice water. It will keep a consid- erable time. 358— Salad Cream- Not Cooked. The vinegar is boiled but not the eggs and it is somewhat different from the preceding kind. ■J cup vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.