Salad Dressing

Ingredients

• nearly a pint of thick cream
• four tablespoons of lemon juice
• four of grated horseradish
• a teaspoon of salt
• several shakes of paprika

Method

1. 1

   Whip the cream stiff, then stir in lemon juice, grated horseradish, salt, and paprika.

2. 2

   Place the mixture in the refrigerator until ready to serve.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 97. The excerpt below is the record exactly as published.

salad dressing, and the hot plates. On the shelf were laid the plates for the cheese course, holding a finger-bowl half filled with warm water and resting on a netted and embroidered doily, and a small A Dinner without a Maid. 225 tea knife for the cheese. A covered cheese dish stood near by with cheese knife, then the ice-cream cleaver, salad fork and spoon, serving spoons for the vegeta- bles, with small carving knife and fork, arranged in the order in which they would be needed. On a stand near the hostess's chair -were the cups and spoons, sugar and cream, with tongs, ladle, etc., for the after- dinner coffee. The silver coffee pot and tureen, the platters for steak, ice-cream, and salad, the vegetable dishes and soup plates were laid out in order on the kitchen table ready for heating as needed. A half-pound print of butter was divided into inch cubes and laid in the ice chest, for to some tastes the working over of the butter into fancy shapes, balls, etc. , destroys much of its flavor, besides taking a deal of time. Nearly a pint of thick cream was whipped stiff; four tablespoons of lemon juice and four of grated horseradish, a teaspoon of salt, and several shakes of paprika

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