Salad Dressing

Ingredients

• the yolk of one egg
• one teaspoonful of unmade mustard
• a dust of salt
• a teacupful of cream
• a dessertspoonful of vinegar

Method

1. 1

   Mix the yolk of one egg, unmade mustard, and a dust of salt into a teacupful of cream.

2. 2

   Drop in a dessertspoonful of vinegar.

3. 3

   Mix well together and serve in a wide-mouthed bottle.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 261. The excerpt below is the record exactly as published.

Salad dressing. Sir Henry Thompson calls this the Prince of Salads. American Tomato Salad. — Take, for twelve Tomatoes, four hard-boiled eggs, one raw egg, a teaspoonful of salt, a saltspoonful of cayenne, a pinch of sugar, a tablespoonful of salad oil, two teaspoonfuls of made mustard, and as much vinegar as will make the sauce creamy. Rub the hard yolks to a smooth paste, adding the salt, cayenne, sugar, mustard, and oil. Beat the raw egg to a froth and stir it in. Add the vinegar last of all. Slice the Tomatoes a quarter of an inch thick, cover them with the mixture, and set on ice till wanted. Serve ice-cold. N-B. — Small moulds of Tomato Puree are pretty when cold fish is garnished with lettuce or cucumber salad. For these allow a pound of Tomatoes, and when the puree begins to look pulpy mix in an ounce and a half of moistened gelatine. Work this with the puree till it is perfectly dissolved, then pass all through a hair sieve. The puree can be set in small dariole moulds and turned out when required. Or it can be poured on a plate, left to get firm and then cut into shapes with vegetable cutters. Salad Dressing1. — ( Family Recipe.) — Mix the yolk of one egg> one teaspoonful of unmade mustard, and a dust of salt into a teacupful of cream. Drop in a dessertspoonful of vinegar

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