Vegetable Salad with Dressing

Ingredients

• half a pint of fine-cut boiled potatoes
• half a pint of finely shaved cabbage
• two fine-cut boiled beets
• three fine-cut hard-boiled eggs
• yolks of three eggs
• one cup of oil
• one teaspoon of salt
• one teaspoon of English mustard
• one tablespoon of white vinegar
• one tablespoon of fine-chopped onion
• one tablespoon of tarragon vinegar
• half a pint of whipped cream

Method

1. 1

   Drain the cooked peas and add them to the carrots.

2. 2

   Combine with the other vegetables.

3. 3

   For the dressing, stir the yolks of three eggs in a bowl over ice for three minutes while slowly adding oil.

4. 4

   Mix in salt, mustard, vinegar, onion, tarragon vinegar, and whipped cream.

5. 5

   Dress the salad with half of the dressing and garnish with beets, egg whites, caviar, and chives.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 90. The excerpt below is the record exactly as published.

half a pint of fine-cut boiled potatoes, half a pint of finely shaved cab- bage, two fine-cut boiled beets, and three fine-cut hard- boiled eggs. Make the salad dressing as follows : Put the yolks of three eggs into a bowl, set in cracked ice, stir three minutes, adding slowly one cup of oil while stirring con- stantly. Then add one teaspoon of salt, one teaspoon of English mustard, and, as the dressing thickens, add slowly one tablespoon of white vinegar, one tablespoon of fine- chopped onion and capers, one tablespoon of tarragon vine- gar, and half a pint of whipped cream

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