Ingredients:
- 4 yolks from hard boiled eggs
- 1 Tablespoon common mustard
- 1/2 teaspoon salt
- 2 heaping Tablespoons pulverized sugar
- 3 Tablespoons good table oil
- 6 Tablespoons good, sharp vinegar
Preparation:
Any number of salads and fillings for sandwiches for home use, teas or receptions, can be made at little cost and trouble, by using [this] simple recipe for dressing. The secret of success of the dressing lies in the mixing of the ingredients.
Powder the cold yolks, then stir in the mustard, salt, and sugar. When mixed thoroughly, add oil, and stir rapidly for three minutes; then add vinegar, and stir for five minutes. Now you will have dressing sufficient for a dozen or fifteen plates of salad, and one that will keep in a cool place for weeks.
Dedicated to the Committee, by
Yours respectfully,
H. M. STOWE.
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.
