Salad Dressing
From The Times cook book, no. 2, 1905
Serves 1
This dressing can be used instead of mayonnaise.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 164. The excerpt below is the record exactly as published.
salad dressing; spread on crisp lettuce leaves and put between slices of bread. POTATO SALAD. Boil 12 medium-sized po- tatoes with skins on; when cold peel and cut in small pieces. Add 3 tablespoons each of minced parsley and celery, 2 tablespoons of minced onion; salt and pepper (I use cayenne) to taste. Three hard-boiled eggs, chopped fine. Mix this well, add % pint mayonnaise or French dressing. Serve on wooden plates. SALAD DRESSING. To be used instead of mayonnaise in the foregoing recipes: Yolks of 2 eggs, 1 tablespoon of butter, beat them well together; 4 tablespoonfuls of vinegar, 1 teaspoon each salt, sugar and mixed mus- tard. Put all together in bowl; set . in boiling water, stir until it thickens well. When cold add y2 teacup of crea
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