Salad Dressing for Cold Slaw

Ingredients

• one-half tablespoon butter
• one-half tablespoonful flour
• one-half cup sweet milk
• Yolks of two eggs, beaten
• one-half teaspoonful of mustard
• one-half teaspoonful of sugar
• one-half teaspoonful of salt
• a dash of pepper
• scant cup vinegar

Method

1. 1

   Boil butter, stir in flour and milk.

2. 2

   In a separate bowl, mix beaten egg yolks, mustard, sugar, salt, pepper, and vinegar.

3. 3

   Stir into the first mixture and boil.

4. 4

   Add chopped cabbage or potato with celery when ready to serve.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 97. The excerpt below is the record exactly as published.

one-* half teaspoon of mustard, saltspoon of paprika, and two table- spoons of sugar. Mix these carefully, adding one cup of cream, sweet or sour, one tablespoon of butter and three tablespoons of vinegar. Cook all in double boiler till it forms a smooth, thick custard. Then add stiffly beaten whites and set aside to cool. Salad Dressing for Cold Slaw One-half tablespoon butter, let it boil ; stir in one-half table- spoonful flour and one-half cup sweet milk. Second: Yolks of two eggs, beaten, one-half teaspoonful each of mustard, sugar, and salt, a dash of pepper, scant cup vinegar

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