Salad Cream
stevepb (Pixabay License)

Salad Cream



  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