Ingredients:
- 1 teaspoon mustard
- 2 teaspoons salt
- 2 Tablespoons sugar
- 1/4 saltspoon cayenne pepper
- 1 heaping teaspoon flour
- 1 egg, well beaten
- 1 cup hot water
- 1/2 cup hot vinegar
- 1 Tablespoon melted butter, or Lucca oil, if prepared
Preparation:
Mix mustart, salt, sugar, cayenne pepper, flour well. Add one egg, well-beaten, and one cup hot water.
Put in double boiler, and boil ten minutes. While it is cooking, add vinegar. When done, add melted butter.
After it is cooked, turn into a bowl, put on ice until cold, add to salad just before serving.
Recipes 1894 Style | Salads 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
