Salad Dressing without Oil

Ingredients

• a teaspoonful of salt
• half a teaspoonful of white pepper
• three table-spoonfuls of thick, sour cream
• a tablespoonful of vinegar
• a spoonful of mixed mustard
• a quarter of a teaspoonful of white pepper
• half a salt-spoonful of salt
• a pinch of cayenne
• two table-spoonfuls of thick cream
• a pint of vinegar
• two teaspoonfuls of sugar
• a teaspoonful of mustard
• paprika to taste
• two teaspoonfuls of butter
• four well-beaten eggs
• two well-beaten eggs
• three table-spoonfuls of vinegar
• one of cream

Method

1. 1

   Mix salt and white pepper with sour cream.

2. 2

   Beat well, add vinegar.

3. 3

   For another way, rub yolks of hard-boiled eggs till smooth, add mustard, white pepper, salt, cayenne, and cream.

4. 4

   Mix thoroughly, then gradually add vinegar to desired consistency.

5. 5

   For boiled dressing, stir eggs with vinegar, sugar, mustard, salt, and paprika over heat until boiling point.

6. 6

   Add butter and cool.

7. 7

   For cream dressing, cook eggs with sugar, salt, mustard, vinegar, and cream until thickened.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 365. The excerpt below is the record exactly as published.

Salad Dressing without Oil S ALADS Mayonnaise Dressing afford ample opportunity for the display of artistic taste. Boiled beet- root, cut into slices stamped into fancy shapes or cut into trellis-work ; sliced cucumbers ; olives ; hard-boiled eggs, cut into quarters or rings ; rad- ishes ; nasturtium leaves and flowers, etc., may all be used. When these are arranged tastefully the salad presents a very attractive appearance. Of course the garniture must not entirely hide the salad. Salad Dressing without Oil. — Mix a teaspoonful of salt and half a teaspoonful of white pepper with three table - spoonfuls of thick, sour cream. Beat well, and add a table- spoonful of vinegar. If liked, the rind of a fresh lemon may be rubbed upon sugar and dissolved in the vin- egar before it is mixed with the cream. Another way :■ — Rub the yolks of two hard-boiled eggs till smooth. Add a spoonful of mixed mustard, a quarter of a teaspoonful of white pepper, half a salt-spoonful of salt, a pinch of cayenne, and two table- spoonfuls of thick cream. When all these ingredients are thoroughly mixed, add very gradually as much vinegar as will make the S£.uce of the consistency of cream. Boiled Salad Dressing. — To four well-beaten eggs stir a pint of vinegar, two teaspoonfuls of sugar, a teaspoon- ful of mustard, salt and paprika to taste. Turn all the ingredients into an agate or porcelain-lined saucepan, and stir over the fire until the boilings point is reached. Add two teaspoon- fuls of butter, and beat until it is thoroughly incorporated. When cold, turn into a preserve jar and set in the refrigerator. Cream Salad Dressing. — To two well-beaten eggs add one teaspoonful of sugar, one-quarter of a spoonful of salt and mustard, and then three table-spoonfuls of vinegar and one of cream

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