Salad Dressing Without Cream or Oil
From The Pattern cook-book, 1890
Serves 6
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 130. The excerpt below is the record exactly as published.
One tea-spoonful of sugar. Beat the eggs lightly, add the cream, the butter, melted (but not to an oil), and the rest of the ingredients, stir- ring all the time, and beating well after each addition. Set the bowl containing the dressing in a saucepan of hot water, and stir rapidly until the dressing thickens. Set it on the ice to cool thoroughly before using. CREAM SALAD DRESSING. Two eggs (yolks), hard-boiled. One-half dessert-spoonful of made mustard. One table-spoonful of melted butter. Vinegar to thin. One salt-spoonful of salt. One-eighth salt-spoonful of pepper. Five drops of Worcestershire sauce. One-half tea-cupful of rich, sweet cream. Boil the eggs hard, cool them and take out the yolks. Mash the latter to a powder in a bowl, and add the salt, pepper, mustard, sauce and butter. Stir after each addi- tion until the whole is well mixed ; then pour in grad- ually the cream, and when the mixture is thick, add vinegar to thin to the desired consistency. Set the dress- ing on the ice one hour before using. SALAD DRESSING WITHOUT CREAM OR OIL. Two eggs (whites and yolks). One tea-spoonful of dry mustard. One-half tea-spoonful of salt. One large table-spoonful of butter. 298 THE PATTERN COOK-BOOK. One tea-spooniul of sugar. One tea-spoonful of corn-starch. One-eighth tea-spoonful of pepper. One tea-cupful of vinegar
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