Dressing for Salad à la Nuremburg

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

two raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
the same of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
and English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a quarter of a pint of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
one tablespoonful of tarragon vinegar
a pinch of castor sugar ↝ Sugars, granulated [Sweets]
a quarter of a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (1)

Put two raw yolks of eggs into a basin with a saltspoonful of salt, and the same of French mustard and English mustard, work together with a wooden spoon, and add by degrees a quarter of a pint of salad oil, and then mix with it one tablespoonful of tarragon vinegar and a pinch of castor sugar, and a quarter of a pint of stiffly whipped cream, and use.

Original Text

Dressing for Salad à la Nuremburg.—Put two raw yolks of eggs into a basin with a saltspoonful of salt, and the same of French mustard and English mustard, work together with a wooden spoon, and add by degrees a quarter of a pint of salad oil, and then mix with it one tablespoonful of tarragon vinegar and a pinch of castor sugar, and a quarter of a pint of stiffly whipped cream, and use.

Notes

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