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Salad

Salad Dressing for Fruit Salad

A sweet and tangy dressing made from beaten egg yolks, sugar, vinegar, salt, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Salad Dressing for Fruit Salad

Ingredients

Directions

Make the dressing

  1. Beat the yolks of six eggs.

  2. Add three round tablespoons sugar.

  3. Add six tablespoons vinegar.

  4. Add one level teaspoon salt.

  5. Cook until thick.

Finish and serve

  1. Just before using, add an equal amount of whipped cream.

Nutrition, whole recipe (rough)

130Calories
6 gProtein
5 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Vinegar + eggtop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Vinegar and egg barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the dressing as they cook and set, giving it a rich, smooth body.
Sugar
Adds sweetness to balance the sharpness of the vinegar.
Vinegar
Adds acidity that gives the dressing its tang.
Whipped cream (in the method)
Lightens the cooked dressing and adds fat for a softer, creamier texture.

The step that matters

Cook until thick. Egg yolks thicken as they heat, but overheating can make them scramble and curdle. Cook gently and stop once the dressing coats a spoon, so it stays smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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