Salad Dressing

Ingredients

• Put 7 tablespoons of water
• 7 tablespoons of vinegar
• 2 well-beaten eggs
• i teaspoon of sugar
• I tablespoon of butter
• pepper to taste
• salt to taste

Method

1. 1

   Put 7 tablespoons of water and 7 tablespoons of vinegar on to boil, and pour it over 2 well-beaten eggs; add 1 teaspoon of sugar, 1 tablespoon of butter, pepper and salt to taste.

2. 2

   Return to the fire and cook until thick.

3. 3

   This can be used for lettuce or as a dressing for potatoes.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 40. The excerpt below is the record exactly as published.

SALAD DRESSINGS. Cream Salad Dressing. Yelks of 2 eggs (beaten), pepper and salt, i tablespoon of vinegar, i tablespoon of butter, i teaspoon of mustard, 2 tea- spoons of sugar. Mix in a bowl and set it in a pan of boiling water; stir until it thickens, and beat well after it comes off the fire. Just before using, stir in >4 cup of whipped cream. Hot Cream Dressing.' This dressing is used for croquettes, oysters, fish, and any meat that requires a white sauce. Bring to a boil i pint of milk; cream together i tablespoon of butter and 2 tablespoons of flour. When the milk is hot, pour it slowly over the butter and flour, and beat well. Let it thicken to the consistency de- sired, as different dishes require different sauces, and you will have to judge how much cooking it requires for each one. Salad Dressing. Put 7 tablespoons of water and 7 tablespoons of vinegar on to boil, and pour it over 2 well-beaten eggs ; add i teaspoon of sugar, I tablespoon of butter, pepper and salt to taste

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