Sour Salad Dressing

Ingredients

• two slightly rounded tablespoonfuls of peanut or almond butter
• two-thirds of a cupful of water
• one-half teaspoonful of salt
• two tablespoonfuls of lemon-juice
• a scant cupful of strained stewed tomato

Method

1. 1

   Rub the nut butter smooth with water, boil, then add salt and lemon juice.

2. 2

   Cool before use.

3. 3

   For variation, use strained stewed tomato instead of water.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 310. The excerpt below is the record exactly as published.

SOUR SALAD DRESSING. Rub two slightly rounded tablespoonfuls of peanut or almond butter smooth with two-thirds of a cupful of water (the half-pint cupful sold in stores), according to directions for preparing the nut butter for bread Let this cream boil up for a moment over the fire. Remove from the stove, add one-half teaspoonful of salt and two tablespoonfuls of lemon-juice. Cool, and it is ready for use. If too thick, it may be thinned with a little lemon juice or water. More salt and lemon juice may be added if desired. 448 NUTS AS AN ARTICLE OF DIET. By using a scant cupful of strained stewed tomato

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