Salad Dressing

Ingredients

• Two teaspoons prepared mustard
• one tablespoon melted butter
• one tablespoon olive oil (or butter)
• three eggs
• two-thirds cup vinegar

Method

1. 1

   Stir the butter and oil in the mustard thoroughly, break the eggs in one at a time beating vigorously and add the vinegar, then boil or steam, stirring constantly to prevent curdling.

2. 2

   When cold stir in cream enough to make it the desired consistency.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 59. The excerpt below is the record exactly as published.

Salad Dressing. Two tablespoons sweet cream, two tablespoons sugar, One tablespoon butter, one teaspoon salt, one teaspoon mustard, yolks of two eggs, two-thirds cup vinegar, boil till it thickens. Heat vinegar first, then add the other ingredients mixed together. Cora R. Plank. Salad Dressing. Three eggs, one tablespoonful sugar, one teaspoonful but- ter, one teaspoonful mustard, pinch of salt, one cup vinegar, stir butter, salt, sugar and mustard together till smooth, add the New Century Cook Book. 117 beaten eggs and vinegar, put it in a bowl and place in a pan of boiling water and stir till it thickens. Let it cool. Just before serving the salad pour over it a half cup of sweet cream. Mrs. J. H. Johnson. Salad Dressing. Beat the yolk of six eggs, scant one-half cup butter, one teaspoon salt, one-half teaspoon white pepper, two teaspoons sugar, one teaspoon mustard, two-thirds cup vinegar. Make a cream of butter and eggs and heat the vinegar to boiling and pour on the above. Add cream when ready to use. Cold Slaw Dressing. Two eggs, one cup sweet milk, two tablespoonfuls sugar, four tablespoonfuls vinegar, piece of butter size of a walnut. Mary E. Work, Hillsboro, O. Lettuce Dressing. Boil three eggs until hard, take off the shells and remove the yolks, mash them smooth and fine; add one tablespoonful of melted butter and a little salt and pepper; mix well; add gradually one-half teacup of vinegar, beat and stir thoroughly, then pour the dressing over the lettuce. Cut the whites of the eggs in rings and lay them on top. Serve as soon as made. Mrs. W. George Pattison. Salad Dressing. One and one-half cups vinegar, one-half cup sugar, three eggs, two tablespoonfuls mustard, butter size of an egg, pinch of salt, pinch of red pepper, teaspoonful cornstarch. Cook and beat well. Cream Salad Dressing. Two eggs, three tablespoons vinegar, one tablespoon cream, one teaspoon sugar, one-fourth teaspoon salt, one-fourth tea- spoon mustard. Beat two eggs well, add the sugar, salt and mustard, then the vinegar and cream. Place the bowl in a basin of boiling water and stir until the thickness of cream. Cool and use as needed. If boiling all the time five minutes will cook it. 8 118 New Century Cook Book. Boiled Salad Dressing. Yolks of three eggs beaten light, one teaspoon mustard, two teaspoons salt, one-quarter teaspoon cayenne, two table- spoons melted butter, one-half cup cream or milk, one-half cup hot vinegar; whites of three eggs beaten stiff and added after dressing is cooked. Cook until it thickens like soft custard. Mrs. W. H. Thayer. Libbie's Salad Dressing. One cup vinegar and one teaspoonful butter; put on the stove to boil; mix one tablespoonful of flour, one teaspoonful sugar, one teaspoonful salt, one teaspoonful mustard, one-fourth teaspoonful pepper, with a little cold water and stir into the boiling vinegar. Let it boil up, then pour it over two well-beaten eggs, stirring all the time. Aunt Jennie. Cream Dressing. In an agateware saucepan that fits over the tea kettle beat the yolk of one egg with half an even teaspoonful of salt, same of sugar, a pinch of cayenne and half an even teaspoonful of flour. Mix in a cup one tablespoonful of cider vinegar and half a teaspoonful of mustard, and add to the mixture in the sauce- pan. Stir well and add two tablespoonfuls of milk; cook over the tea kettle for two minutes, stirring constantly from the bot- tom and sides. Remove from the fire and whip until cold with a fork; then add four tablespoonfuls of cream whipped to a stiff froth, and from three to eight tablespoonfuls of olive oil. If it should separate, warm it slightly by setting the bowl in warm water for a minute and beat thoroughly. Florence McNeill. Salad Dressing. Mix one heaping teaspoonful salt, four heaping teaspoonfuls mustard, one level teaspoonful cayenne pepper; keep this on hand for use. Stir yolks of five eggs in five tablespoonfuls of vinegar, when boiled; butter size of an egg; set aside and when cool add one teaspoonful of above seasoning; this will keep if bottled. When ready to use, add piece of one-half lemon and one-half pint whipped cream. Mrs. George L. Wilkins. New Century Cook Book. ill) Salad Dressing. One and one-half cups of vinegar and water, one-half cup butter, one-half cup sugar, put together and heat on the stove; then beat the yolks of four eggs and add one teaspoonful mus- tard, salt and flour, with a little pepper; pour hot vinegar, sugar and butter over all, stirring all the time; when cold, add a little sweet cream. Mrs. Chetister. Salad Dressing. Two eggs, one tablespoon sugar, one-half cup vinegar, pinch of salt, pinch of mustard, one teaspoon butter; beat well altogether and let it come to a boil, and when taken from stove put in a little cream and a few pounded' English walnuts. Mrs. W. C. Collins. Salad Dressing. Yolks of two eggs, butter (egg size), two tablespoons sugar, two tablespoons flour, one tablespoon mustard, one teaspoon salt, one cup cream or milk; beat together before adding milk. Cook until it thickens; cool with as much vinegar as desired. Mrs. G. H. Merrill. Salad Dressing, Without Oil. One-half cup of cream or good milk, one-half cup vinegar, a tablespoon of butter and two eggs; melt the butter in the vinegar; beat the eggs and cream together and stir into the hot (not boiling) vinegar until as thick as cream. When cooled, add a teaspoon of mustard, salt and pepper to taste. Mrs. J. M. Latimer. Salad Dressing. Two well-beaten eggs, six tablespoons vinegar, two of sugar, two of butter. Cook until like custard. Add cream just before sending to table. Salad Dressing, Two teaspoons prepared mustard, one tablespoon melted butter, one tablespoon olive oil (or butter)

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