Salad Dressing

Ingredients

• Beat one egg slightly
• one heaping teaspoonful of mustard
• one-half teaspoonful of salt
• one-half teaspoonful of sugar
• a little black pepper
• one-half teacupful of vinegar
• a lump of butter about the size of a hickory nut

Method

1. 1

   Stir over the fire until the consistency of custard.

2. 2

   When cold, it is nice on tomatoes, lettuce, cold meat or any kind of salad.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 95. The excerpt below is the record exactly as published.

one-half teaspoonful of salt, one saltspoonful of pepper, two tablespoonfuls of lemon juice, a few grains of cayenne and two table- spoonfuls of chopped olives or pickles. Remoulade Dressing Mash the hard boiled yolks of three eggs until perfectly smooth, then add a raw yolk, and work with a spoon; add half a teaspoonful of salt, a pinch of cayenne and a gill of oil drop by drop, stirring rapidly ; then add a tablespoonf ul of vinegar gradually, mix well and it is ready for use. Horseradish Sauce Two tablespoonfuls of grated horseradish, two of cider vinegar, one cupful of cream, yolk of one egg, salt to taste, one ounce of butter. Cover the horse- radish with water and boil it for half an hour. Strain, add the vinegar, butter and salt, stirring until mixed. Beat the egg and cream together and add just before serving. Very nice with raw oysters, or cold meat. THE NEW ANNIE DENNIS COOK BOOK 181 Bearnaise Sauce Yolks of four eggs, dash of cayenne pepper, four tablespoonfuls of olive oil, one-fourth teaspoonful of salt, four tablespoonfuls of hot water, one of vinegar. Beat the yolks until creamy; add the water and oil; stand the bowl in a pan of boiling water and stir until the eggs thicken. Take from the fire and add the vinegar, salt and pepper; mix well and stand away to cool. French Dressing Put half a teaspoonful of salt in a salad bowl, with half as much pepper, and add gradually three table- spoonfuls of oil, mix and drop in by degrees three tablespoonfuls of vinegar ; stir until smooth. Salad Dressing Beat one egg shghtly, then stir into it one heaping teaspoonful of mustard, one-half teaspoonful each of salt and sugar, a little black pepper, and one-half tea- cupful of vinegar; drop in a lump of butter about the size of a hickory nut

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