DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 27

Salad Dressing Mrs Iryne
2 tablespoons mixed mustard - stir oil into this with a large silver or salad fork until it is stiff, stir the oil & mustard together a longtime, then add the sifted yolks of 5 hard boiled eggs - also the sifted liver of the fowls, (which has been boiled) and a little grated lemon rind 1/2 teaspoon salt. - 1 salt spoon fine sugar & as much Cayenne pepper as you can take upon the point of a pen knife and if you have thick cream 1 wineglass full - stir these all well together and try on a bit of bread if there be salt enough - one's taste must govern in this. But the other or in fact all the ingredients of a salad must be so well blended that no particular flavor predominates.

-another- Robt Pipers
1 bottle oil - 10 eggs - 1 cooked - the other 3 beat together & work in with the other after sifted - mix 2 or 3 tablespoons mustard with the egg, stir in moderately, the oil very slowly if you pour it too fast it will separate, "over"

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Salad Dressing Mrs Iryne 2 tablespoons mixed mustard - stir oil into this with a large silver or salad fork until it is stiff, stir the oil & mustard together a longtime, then add the sifted yolks of 5 hard boiled eggs - also the sifted liver of the fowls, (which has been boiled) and a little grated lemon rind 1/2 teaspoon salt. - 1 salt spoon fine sugar & as much Cayenne pepper as you can take upon the point of a pen knife and if you have thick cream 1 wineglass full - stir these all well together and try on a bit of bread if there be salt enough - one's taste must govern in this. But the other or in fact all the ingredients of a salad must be so well blended that no particular flavor predominates. -another- Robt Pipers 1 bottle oil - 10 eggs - 1 cooked - the other 3 beat together & work in with the other after sifted - mix 2 or 3 tablespoons mustard with the egg, stir in moderately, the oil very slowly if you pour it too fast it will separate, "over"