Thousand Island Dressing

Ingredients

• 1 c. mayonnaise dressing
• 2 tb. chili sauce
• 2 tb. catsup
• 2 tb. finely chopped pimento
• 2 eggs, hard-cooked and cut in small pieces
• 2 tb. chopped gherkins or olives
• 1/2 c. cream, whipped

Method

1. 1

   Combine all ingredients except cream.

2. 2

   Chill thoroughly and just before serving fold in whipped cream.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 44. The excerpt below is the record exactly as published.

n 1 c. cream, whipped; 1 c. marshmallows, cut in pieces, and % c. chopped nuts may be added. SALAD DRESSINGS 147 Note. — Other fruit juice, as from canned pears, may be used; more lemon juice may be required. FRUIT DRESSING. }4: c. pineapple syrup. c. orange juice. 2 tb. lemon juice. Ys T.salt. 2 eggs. K c. sugar. 1.. Add salt and half of the sugar to beaten yolks of eggs. 2. Heat fruit juices; add to egg mixture. 3. Cook over hot water, stirring constantly, until thick. 4. Beat whites of eggs stiff; add remaining sugar; beat 5. Just before removing cooked mixture from heat, add whites; fold in carefully; chill. 1. Mix dry ingredients. 2. Add yolk of egg; beat thoroughly, using a Dover beater or wooden spoon. 3. Add a few drops of oil; beat thoroughly; add few drops of lemon juice or vinegar. 4. Continue until lemon juice and about one-half of the oil have been added; add remaining oil in larger quantities. Notes. — 1. Ingredients should be cool. 2. If the dressing curdles, add it gradually to a beaten yolk of egg. Beat with a Dover beater. 3. Beaten white of egg may be folded in just before serving. 1 min. MAYONNAISE DRESSING. 1 T, mustard. y2 T. salt. 1 T. fruit sugar, f.g. cayenne. 1 c. salad oil. 2 tb. lemon juice or vinegar. 1 yolk of egg or 1 whole egg. ^yolk 148 CANADIAN COOK BOOK MODIFIED MAYONNAISE. 4 tb. flour. 13^ T. salt. T. mustard. \i T. paprika, f.g. cayenne. yi c. vinegar or lemon juice. 1 c. boiling water. 1 egg yolk. 2 c. salad oil. 1. Mix dry ingredients; add vinegar or lemon juice, 2 tb. oil and boiling water. 2. Cook until thick, stirring constantly; cool. 3. Add yolk of egg, beat well; add oil and mix thoroughly. This dressing is not as strongly flavored with oil as Mayon- naise. Variations — CREAM MAYONNAISE. To Mayonnaise Dressing, add whipped cream; fold in until well blended. This dressing should be used the same day as made. THOUSAND ISLAND DRESSING. 1 c. mayonnaise dressing. 2 tb. chili sauce. 2 tb. catsup. 2 tb. finely chopped pimento. 2 eggs, hard-cooked and cut in small pieces. 2 tb. chopped gherkins or olives

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