Salad Dressing

Ingredients

• Yolks of three eggs
• one tablespoonful sugar
• a lump of butter size of a small egg
• one teaspoonful of prepared mustard
• one-half pint of vinegar

Method

1. 1

   Stir together yolks, sugar, butter, salt, cayenne, and mustard.

2. 2

   Add vinegar and cook over fire, stirring until it thickens like custard.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.

Salad Dressing. — Mix one-half each, salt and mustard, with one table- spoonful of sugar, add one beaten ^z%, two and one-half tablespoonfuls butter, and three-fourths cup sweet cream, add slowly one-fourth cup vinegar ; cook until it thick- ens, then strain and cool. riayonnaise Sauce — Mix in a two-quart bowl one even teaspoonful ground mustard , one of salt, and one and a half of vinegar, beat in the yolk of a raw ^%%- Then add very gradually a half pint of pure olive oil. Beating briskly all the time. The mixture will become a very thick batter. Flavor 424 with vinegar or fresh lemon juice. If cov- ered closely it will keep for weeks. If the dressing curdles, take another yoke of ^^^ and add to it the curdled mixture slowly, stirring constantly. Salad Dressing. — Yolks of three eggs, one tablespoonful sugar, a lump of butter size of a small ^^gz, a pinch each of salt, and cayenne pepper, one teaspoonful of pre- pared mustard. Stir all together, add one- half pint of vinega

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