Tomato Salad with Cooked Mayonnaise

Ingredients

• 6 medium sized tomatoes
• 3 yolks of eggs
• ½ tbsps. of sour cream
• 2 — 3 tbsps. of vinegar
• ½ tsp. of mustard
• 1 pinch of salt
• 1 pinch of white pepper
• 1 pinch of sugar

Method

1. 1

   Preparation is the same as given under No.

2. 2

   15.

3. 3

   Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in the double boiler until thick, stirring constantly.

4. 4

   Let it get cold and pour over the whole tomatoes.

5. 5

   The tomatoes may be garnished with green lettuce as under No.

6. 6

   15.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 100. The excerpt below is the record exactly as published.

medium sized tomatoes % tsp. of mustard 1 head lettuce % tsp. of salt 3 yolks of eggs 1 pinch of pepper % cup of very fine oil Juice of 1 lemon Vi cup of thick, sweet cream Preparation: The tomatoes are scalded, skinned and placed on ice. The yolks of eggs are mixed with oil, which is put in a few drops at a time ; add cream, lemon juice, pep- per, salt and mustard. The mayonnaise dressing must be thick. The head lettuce is treated as under No. 1, placed on salad plates and the cold tomatoes put on them, the mayon- naise dressing poured over the tomatoes. • Remarks: This is a fine salad. No. 16— TOMATO SALAD WITH COOKED MAYONNAISE. Quantity for 6 Persons. € medium sized tomatoes Vz tsp. of mustard 3 yolks of eggs 1 pinch of salt € tbsps. of sour cream 1 pinch of white pepper 2 — 3 tbsps. of vinegar 1 pinch of sugar

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