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Cream Dressing III

A preserved dressing that can be kept for weeks, made with egg yolks, butter, flour, vinegar, mustard, salt, black pepper, and cayenne.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Dressing III

Ingredients

Directions

Make the dressing

  1. Use yolks of 8 eggs or 4 whole eggs.

  2. Add 1 teaspoon salt, 1 teaspoon mustard, ½ cup sugar, 1 teaspoon black pepper, 2 tablespoons flour, ½ cup vinegar, 1 cup butter, and cayenne pepper.

  3. Mix thoroughly, adding vinegar and butter last.

  4. Bring to a boil, then when it cools, thin as needed with a little cream.

Store

  1. Keep for weeks.

Nutrition, whole recipe (rough)

644Calories
20 gProtein
18 gFat
97 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cayenne1 tsp (1.8g)6
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.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + teatop 21% of all pairs
    Smell alikemoderate
    Cooked together703 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Egg proteins set when heated, thickening the dressing and giving it body.
Flour
Starch thickens the dressing as it heats, stabilising its texture.
Butter
Adds fat for richness and a smooth, rounded mouthfeel.
Vinegar
Provides acidity that gives the dressing its sharp, tangy flavour.

The step that matters

Bring to a boil. Egg-thickened dressings can curdle or turn grainy if overheated, because egg proteins tighten and separate past a certain temperature. Heat gently and stir constantly while the flour starch thickens the mixture evenly.

“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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