Salad Dressing

Ingredients

• Six eggs beaten light
• one dessertspoonful mustard
• one-fourth teaspoonful pepper
• one teaspoonful salt
• one tablespoonful sugar
• two-thirds cup vinegar
• one tablespoonful melted butter
• two-thirds cup of cream

Method

1. 1

   Boil in a farina kettle, stirring constantly until it has the consistency of custard.

2. 2

   Just before using, add cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.

Salad Dressing. Three eggs, one small cup vinegar, one level teaspoon each mustard and salt, one-fourth teaspoon pepper, level tablespoon flour, large tablespoon butter, one-half cup cream, sweet or sour; cook in double boiler, add butter, then cream, after cook- ing other ingredients. Cream Dressing — For Potato or Lettuce Salad. Yolks of four hard-boiled eggs crushed to a powder, about a fourth teaspoon dry mustard, half a teaspoon salt, three tea- spoons powdered sugar, a small teacupful rich cream added by degrees, lastly vinegar to taste and a little pepper. A slice of onion allowed to remain in the dressing for a while is an improve- ment. Mrs. Stevenson. Salad Dressing. Two eggs, tablespoon sugar, one-half teaspoon salt, one- fourth teaspoon pepper, one-half teaspoon mustard, three- fourths cup vinegar, teaspoon butter. Boil all together, stirring until it begins to thicken. C. W. Cooper. Salad Dressing. Six eggs beaten light, one dessertspoonful mustard mixed w7ith a little vinegar, one-fourth teaspoonful pepper, one tea- spoonful salt, one tablespoonful sugar, two-thirds cup vinegar; one tablespoonful melted butter added drop by drop and mixed thor- oughly. Boil in a farina kettle, stirring constantly until it has the consistency of custard. Don't boil too long. Just before using add two-thirds cup of cream. Mrs. George H. Sidwell. Salad Dressing for Lettuce or Cabbage. Two eggs beaten separately ; to the yolks add one small tablespoon of mustard, one of melted butter, two of sugar, one cup of vinegar. When warm add beaten whites; boil till thick; bottle. Mrs. Eastwood, Belvidere. New Century Cook Book. 121 Mayonnaise. One egg, one pint of best olive oil, juice of lemon, a little cay- enne pepper, salt and one-half teaspoon dry mustard. Beat egg and add the oil, a little at a time, and keep on stirring until all the oil is used; sprinkle in the salt, cayenne and mustard, strain the juice of a lemon into a cup and stir in a little at a time until all is used. If it curdles in making stop, take another egg and start over again, first taking in the curdled part a little at a time. Put on the ice until time to serve. This will keep some days if kept cool. If wanted thinner add lemon juice or a little vine- gar. Mayonnaise Dressing. One tablespoon mustard, one tablespoon salt, one tablespoon sugar, one tablespoon butter, mix to a paste, three eggs beaten together, one-half cup vinegar, one cup sweet milk, one table- spoon flour, add milk last and cook in a double boiler to a thick cream; pour over chopped cabbage or potatoes and celery, add milk slowly to prevent curdling. Mrs. J. A. Sanford. Mayonnaise Dressing. Thicken half a pint of milk with two tablespoons of corn corn starch, then add the yolks of two eggs and two tablespoons melted butter, cool and add one tablespoon of vinegar, salt to taste. Mrs. Jennie Boyer Huffman. Mayonnaise. Six hard boiled eggs (yolks), four tablespoons mixed mus- tard, one teaspoon salt, one teaspoon sugar, ten tablespoons vinegar, ten tablespoons rich cream, one teaspoon celery seed, slice cold fowl, or other delicate meat, and lay in the above mix- ture two or three hours before tea, wash lettuce and put on ice, just before tea is ready lay alternate layers of meat and lettuce, leaving lettuce on top, pour dressing over whole; good. Ella Wheeler, Antioch. Mayonnaise Dressing. Yolks of five eggs, four tablespoons sugar, one tablespoon salt, one teaspoon mustard, one small cup vinegar, one table- spoon of butter. Heat the vinegar and butter to boiling point, pour over the eggs, sugar, etc., and then let it boil until thick. Thin with cream when ready to use. Eleanor Reeves. 122 New Century Cook Book. Cooked Mayonnaise. Yolks of four eggs, one-half teacup of melted butter, one- half teaspoon salt, one teaspoon mustard. Mix the salt and mustard in one-half cup of vinegar and add three-fourths cup of cream. Beat the eggs first, add the butter, heat until smooth, then add vinegar and lastly the cream; cook in a double boiler. Mayonnaise Dressing. One small teaspoonful of mustard, one heaping teaspoonful of flour, one tablespoonful of butter, not melted, and two well- rounded tablespoons of flour; mix until perfectly smooth, add one egg, well beaten, and one cup of vinegar. Stir a little, or until curdled, then place over a gentle fire, stirring constantly until it thickens. When lukewarm add one cup of cream. Mrs. A. H. McLain. Cooked Salad Dressing. Three teaspoonfuls salt

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