Salad Dressing
From Royal Victoria cook book, 1900
Serves 1
Mrs. 8. M. WELLS
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 24. The excerpt below is the record exactly as published.
SALAD DRESSING.—Beat the yolks of 8 eggs, and add 1 cup of sugar, 1 tablespoon each of salt, mustard and white pepper, } cup of cream and a very small pinch of cayenne pepper, mix well. Boil 3 cups vinegar to which add a cup of butter, and while boiling pour over the mixture and mix thoroughly. Bottle and set in a cool place to use when needed. M. CULBERT. 66 SALADS AND SALAD DRESSINGS. CHICKEN SALAD.—Chop meat of a chicken fine, and add an equal quantity of chopped celery or lettuce. Line dish with lettuce leaves, put in the meat and pour on the following dressing :—Beat 2 eggs with 1 teaspoon of sugar, add butter $ size of egg, 1 teaspoon mustard, a little pepper and salt, and 1 teacup of vinegar. Put all in.a dish (double boiler) and cook like a boiled custard. It is im- proved by using 1 cup of sweet cream for half of the vinegar. F. Kine. DRESSING FOR LETTUCE—Four egg yolks, 4 tablespoons sugar, 1 teaspoon salt, 1 teaspoon mustard, 4 teaspoon pepper, $ saltspoon cayenne pepper, 1 cup vinegar, 1 tablespoon butter. Beat the yolks until stiff and smooth, then stir in sugar, salt, mustard and pepper. Bring vinegar to a boil, stir in butter and beat it slowly into the eggs and spices. Mrs. T. E. BARtTLey. SALAD DRESSING.—Two tablespoons white sugar, 2 dessertspoons made mustard, 14 teaspoons salt, ? cup best vinegar, a thought of cayenne pepper. Mix and _ boil together. When boiling hot add 3 egos well beaten as if for custard. When cold, add 2 tablespoons of the mixture to 1 cup of whipped cream
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