Salad Mixture, Quihi

Ingredients

• three dessert-spoonfuls of fine salad oil
• six dessert-spoonfuls of vinegar
• four of mushroom ketchup
• three of anchovy essence
• four salt-spoonfuls of salt
• four of mixed mustard
• A spoonful of thick cream
• a well-mashed floury potato

Method

1. 1

   Rub the yolks of three hard-boiled eggs with the back of a wooden spoon till quite smooth, and beat in the salad oil drop by drop.

2. 2

   Add vinegar, mushroom ketchup, anchovy essence, salt, and mixed mustard slowly.

3. 3

   Mix a spoonful of thick cream with a well-mashed potato to improve the salad.

4. 4

   Wash and dry the lettuce, shred it finely, and mix the dressing lightly with it just before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1647. The excerpt below is the record exactly as published.

Salad Mixture, Quihi.— Rub the yolks of thi-ee hard-boiled eggs Arith the back of a wooden spoon till quite smooth, and beat in drop by drop three dessert-spoonfuls of fine salad oil. Add, just as slowly, six dessert-spoon- fuls of vinegar, four of mushroom ketchup, three of anchovy essence, four salt-spoonfuls of salt, and four of mixed mustard. A spoonful SAL (795) SAL of thick cream mixed with a wcU-mashcd floury potato

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