Salad Dressing

Ingredients

• Three eggs
• one tablespoonful sugar
• one teaspoonful butter
• one teaspoonful mustard
• pinch of salt
• one cup vinegar

Method

1. 1

   Stir butter, salt, sugar, and mustard together till smooth, add the beaten eggs and vinegar, put it in a bowl and place in a pan of boiling water and stir till it thickens.

2. 2

   Let it cool.

3. 3

   Just before serving the salad pour over it a half cup of sweet cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 59. The excerpt below is the record exactly as published.

Salad Dressing. Two tablespoons sweet cream, two tablespoons sugar, One tablespoon butter, one teaspoon salt, one teaspoon mustard, yolks of two eggs, two-thirds cup vinegar, boil till it thickens. Heat vinegar first, then add the other ingredients mixed together. Cora R. Plank. Salad Dressing. Three eggs, one tablespoonful sugar, one teaspoonful but- ter, one teaspoonful mustard, pinch of salt, one cup vinegar, stir butter, salt, sugar and mustard together till smooth, add the New Century Cook Book. 117 beaten eggs and vinegar, put it in a bowl and place in a pan of boiling water and stir till it thickens. Let it cool. Just before serving the salad pour over it a half cup of sweet cream. Mrs. J. H. Johnson. Salad Dressing. Beat the yolk of six eggs, scant one-half cup butter, one teaspoon salt, one-half teaspoon white pepper, two teaspoons sugar, one teaspoon mustard, two-thirds cup vinegar. Make a cream of butter and eggs and heat the vinegar to boiling and pour on the above. Add cream when ready to use. Cold Slaw Dressing. Two eggs, one cup sweet milk, two tablespoonfuls sugar, four tablespoonfuls vinegar, piece of butter size of a walnut. Mary E. Work, Hillsboro, O. Lettuce Dressing. Boil three eggs until hard, take off the shells and remove the yolks, mash them smooth and fine; add one tablespoonful of melted butter and a little salt and pepper; mix well; add gradually one-half teacup of vinegar, beat and stir thoroughly, then pour the dressing over the lettuce. Cut the whites of the eggs in rings and lay them on top. Serve as soon as made. Mrs. W. George Pattison. Salad Dressing. One and one-half cups vinegar, one-half cup sugar, three eggs, two tablespoonfuls mustard, butter size of an egg, pinch of salt, pinch of red pepper, teaspoonful cornstarch. Cook and beat well. Cream Salad Dressing. Two eggs, three tablespoons vinegar, one tablespoon cream, one teaspoon sugar, one-fourth teaspoon salt, one-fourth tea- spoon mustard. Beat two eggs well, add the sugar, salt and mustard, then the vinegar and cream. Place the bowl in a basin of boiling water and stir until the thickness of cream. Cool and use as needed. If boiling all the time five minutes will cook it. 8 118 New Century Cook Book. Boiled Salad Dressing. Yolks of three eggs beaten light, one teaspoon mustard, two teaspoons salt, one-quarter teaspoon cayenne, two table- spoons melted butter, one-half cup cream or milk, one-half cup hot vinegar; whites of three eggs beaten stiff and added after dressing is cooked. Cook until it thickens like soft custard. Mrs. W. H. Thayer. Libbie's Salad Dressing. One cup vinegar and one teaspoonful butter

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