Salad Dressing

Ingredients

• 1 teaspoon salt
• 1/2 cup sour cream
• 1/2 teaspoon mustard
• 1 egg
• 1 1/2 tablespoons sugar
• 1 tablespoon vinegar
• 2 teaspoons flour
• 1 teaspoon butter
• A few grains of red pepper

Method

1. 1

   Beat the egg.

2. 2

   Mix mustard, sugar, flour, salt, and pepper.

3. 3

   Add the egg slowly while beating.

4. 4

   Add milk and beat again.

5. 5

   Cook in a saucepan over boiling water, stirring until thickened.

6. 6

   Remove from heat and add vinegar slowly while beating.

7. 7

   Stir in the butter.

Nutrition per serving

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 41. The excerpt below is the record exactly as published.

Salad Dressing. 1 teaspoon salt f cup sour cream (or milk) f teaspoon mustard 1 egg, 1| tablespoons sugar 1 tablespoon vinegar 2 teaspoons flour 1 teaspoon butter A few grains of red pepper. 1. Beat egg. 2. Mix mustard, sugar, flour, salt and pepper. 3. Add egg slowly, beating well at the same time. 4. Add milk. Beat. 5. Cook in a sauce pan placed in boiling water. 6. Stir until it thickens like cream. Remove from heat at once. 7. Add vinegar very slowly, beating all the while. 8. Stir in the butter. Serve cold on lettuce or sliced tomatoes. ni " If this is cooked too long, it will 'curdle' or the Kri ^SS ^^^^ become hard and separate," said Sauce Pan; *^^ /* 1^)^'' but I'll be careful. Now I'm ready for work." COTGIUL Mary Frances laughed. "Thank you, Sauce Pan," she said, as he began to move around, going hither and thither. "The next recipes are urn 'Piank you, ^auceDan! Mary Frances Gets Dinner 167 No. 36. — Creamed New Cabbage. 1. Cut in half and wash well a young green cabbage. 2. Cut out and throw away the hard stem part. 8. Make ready a kettle of boiling water. Put in cabbage. Leave uncovered. 4. When the water boils, throw in 1 teaspoon salt and | teaspoon baking soda (or bicarbonate of soda). 5. Boil gently about half hour, or until it begins to lose its bright green color. Lift out with skimmer. 6. Pour over it White Sauce just before serving. No. 37. — Bread Pudding. 1. Cut slices of stale bread into squares of about one half inch 2. For 2 cups bread, allow 1 pint milk (2 cups) 2 eggs 2 tablespoons sugar

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