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Salad

Mary Brister

A collection of recipes for mayonnaise, salad dressings, and boiled salad dressing.

From an old cookbook · modernised transcription
By Snyder, Annie Iaeger · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Mary Brister

Ingredients

Directions

Prepare the dressing base

  1. Have everything ice-cold.

  2. In a cup, combine one-half teaspoonful salt, one teaspoonful pulverized sugar, one-half teaspoonful Colman's mustard, one-half teaspoonful cayenne pepper, one tablespoonful vinegar, one tablespoonful lemon juice, and the yolks of one or two eggs, enough olive oil to stiffen dressing.

  3. In a bowl, beat the egg yolks with a little salt until stiff.

  4. Very slowly drop the oil and beat.

  5. When enough oil has been beaten in, gradually add the vinegar, etc.

  6. If the dressing is too thin, add more oil; if too thick, add more vinegar.

Prepare the salad

  1. Cut equal parts of celery, radishes, cold beans, and cold peas quite fine.

  2. Add onion if desired.

  3. Add several slices of cucumbers and tomato.

  4. Serve on lettuce with any preferred dressing.

Make the cold egg dressing

  1. In a cold bowl, break one whole egg, juice of two lemons, half a teaspoonful of salt, one teaspoonful of mustard, and two tablespoonfuls olive oil.

  2. Use a Dover eggbeater for a minute or two.

  3. Add two more tablespoonfuls oil, beat another minute or two.

  4. Then oil can be added in larger quantities and be beaten until you have desired quantity of dressing.

Make the cooked dressing

  1. Stir together one teaspoonful of salt, one tablespoonful oil or butter, and one tablespoon of sugar.

  2. Add a full teaspoonful of mustard and three raw eggs stirred in separately.

  3. Add slowly one small cupful of vinegar.

  4. Lastly add one cup of milk and cream mixed.

  5. Put mixture in a double boiler and stir to the consistency of custard.

  6. Mix the ingredients in precisely the order given, stirring well after each is added.

  7. The ingredients will not then curdle the milk.

  8. This may be used on cold vegetables.

Nutrition, whole recipe (rough)

410Calories
15 gProtein
27 gFat
29 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
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 Snyder, Annie Iaeger. 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. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + teatop 8% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Olive + teatop 14% of all pairs
    Smell alikemoderate
    Cooked together146 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Egg yolks and whole eggs emulsify and thicken the dressing, giving body.
Olive oil
Forms the fat base of the emulsion, giving the dressing its richness and body.
Vinegar
Adds acidity that sharpens flavor and helps stabilize the emulsion.
Lemon juice
Provides acidity and bright flavor to the dressing.
Milk
Adds moisture and body, thickening the cooked dressing into a custard-like texture.
Sugar
Balances the sharpness of the vinegar and lemon with sweetness.

The step that matters

Adding the oil slowly. Oil must be added a little at a time while beating, so droplets disperse and the emulsion forms. Pouring too fast makes the dressing separate and stay thin.

Swap the lemon

How well each one fits the dish's main ingredients (olive, sugar, milk, vinegar, egg, tea):

  1. Vanillafits better
  2. Lemonthe original
  3. Peachfits about as well
  4. Figfits about as well

Fit is the average pairing score against olive, sugar, milk, vinegar, egg, tea. Candidates are from the same food group and used in at least 100 recipes.

“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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