Salad Dressing No. 1

Ingredients

• Put a salt-spoonful of salt
• half a salt-spoonful of white pepper
• a tea-spoonful of mixed mustard
• a pinch of cayenne
• a tea-spoonful of powdered sugar
• two table-spoonfuls of oil
• four table-spoonfuls of milk
• two table-spoonfuls of vinegar

Method

1. 1

   Mix salt, white pepper, mustard, cayenne, and sugar in a bowl.

2. 2

   Gradually add oil, milk, and vinegar, stirring well after each addition until the sauce looks like cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1642. The excerpt below is the record exactly as published.

Put a salt-spoonful of salt, half a salt-spoonful of white popper, a tea- spoonful of mixed mustard, a pinch of cayenne, and a tea-spoonful of powdered sugar into a bowl. jMix these ingredients thoroughly, and add, first by drops and afterwards b}^ tea-spoon- fuls, two table-spoonfuls of oil, four table-spoon- fuls of milk, and two table-spoonfuls of vinegar. Stir the mixture well between every addition. The sauce ought to look like cream. A tea- spoonful of tarragon vinegar may be added, or not. No. 2. Boil an egg till hard, and lay it in cold water for a minute. Strip off the shell, and put the yolk into a bowl. Rub it well with the back of a wooden spoon, and put with it a tea-spoonful of mixed mustard, a salt-spoonful of salt, half a salt-spoonful of white pepper

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