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Public Domain Recipes
cegoh (Pixabay License).

Salad Cream

Ingredients

Directions

  1. Mix the mustard quite smooth with the oil, add the sugar, the anchovy and worcester sauces.
  2. Beat up the egg thoroughly, and add it and the vinegar to the other ingredients.
  3. Beat all well together for io minutes.
  4. Pour it into a bottle; it will keep well some time in a cool place.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: mustard, salad oil, brown sugar, anchovy sauce, soy sauce, egg, vinegar

Equipment: measuring cups, measuring spoons, egg beater

See Also

Lettuce Salad

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Salad, Side • lettuce, beet, watercress, radish, egg, pepper, salt, mustard, salad oil, vinegar • pot, stove, sieve, bowl, measuring spoons, measuring cups

Barbecued Spareribs

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Meat, Main Dish • avoirdupois • sparerib, butter, onion, water, ketchup, vinegar, lemon juice, Worcestershire sauce, brown sugar, mustard, salt, pepper • oven, measuring cups, measuring spoons, knife, skillet, baking pan

Cole Slaw

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Salad • avoirdupois • sugar, mustard, salt, pepper, egg, butter, cream, vinegar, cabbage, paprika • measuring spoons, measuring cups, egg beater, double boiler

A Good Pennsylvania Dutch Salad Dressing

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Salad, Sauce • avoirdupois • egg, vinegar, onion, salt, salad oil, pepper • measuring cups, measuring spoons, egg beater

Grandma's Salad Dressing

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Salad, Sauce • avoirdupois • sugar, water, egg, vinegar, flour, salt, pepper, mustard • measuring cups, measuring spoons, egg beater, double boiler