Salad Dressing (Using Yolks from Angel Food Cake)

Ingredients

• 12 egg yolks
• 1 lemon
• V2 cup vinegar
• 2 teaspoons salt
• XA cup water
• 1 qt. Wesson oil
• 1 teaspoon mustard
• Cayenne to taste

Method

1. 1

   Mix vinegar and water; heat; add well beaten egg yolks and cook in double boiler until of the consistency of cream.

2. 2

   When almost cold, beat in a portion of the Wesson oil, then the lemon juice and seasoning, and remainder of oil, beating continuously.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 31. The excerpt below is the record exactly as published.

1 teaspoon mustard 1 cup vinegar 1 teaspoon salt 2 tablespoons Melrose flour. Make a paste of these ingredients by adding water, then stir in 2 eggs. Add this to a pint of sweet milk, place on stove, and when hot, add 1 cup vinegar. Stir constantly until it thickens. Just before removing from fire, add 1 tablespoon butter or Wesson oil. This dressing keeps well. —Mrs. R. P. Lyon. BOILED SALAD DRESSING 4 tablespoons melted butter Y2 cup vinegar 1 tablespoon Melrose flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon mustard 1 cup milk 2 eggs Dash cayenne pepper. Stir butter and flour together; add milk, and let cook in double boiler until quite thick. Beat egg yolks slightly; add salt, pepper, sugar, mustard and vinegar, stir into the thickened mixture and cook until thick like cream'. Remove from heat and pour into egg whites, beaten stiff, stirring constantly. This keeps for some time in a cool place. — Mrs. John Spencer, Walltown. SALAD DRESSING To Use The Yolks From Angel Food Cake — Cooked Dressing 12 egg yolks 1 lemon V2 cup vinegar 2 teaspoons salt XA cup water 2 teaspoons sugar 1 qt. Wesson oil 1 teaspoon mustard Cayenne to taste

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