English Salad

Ingredients

• 1 teaspoonful flour
• 1 teaspoonful made mustard
• 1 tablespoonful vinegar 1 teacupful milk
• 56 home recipe book salad dressing
• 1 teacupful milk
• 2 hard-boiled eggs
• mustard
• vinegar

Directions

1. The old-fashioned English salad is composed of a mixture in which lettuce is the chief part, but to which is added mustard-and-cress, beetroot, celery, cut up fine, spring onions, etc. The salad-dressing for this varies according to the tradition in the family. It is a compound of milk or cream, hard-boiled yolks of eggs powdered, made mustard, pepper and salt, vinegar used rather freely, anchovy sauce, etc. Oil, which ought to form the chief part of salad dress- ing, used to be dropped carefully as if it were some dangerous poison. Indeed, to a certain extent this was requisite, as the oil too often was grqen and rancid from having been kept too long. Perfectly pure oil, like perfectly pure butter, is almost, if not absolutely, tasteless.

2. HOME RECIPE BOOK

3. SALAD DRESSING (WITHOUT OIL).

4. 1 teaspoonful made mustard. 1 tablespoonful vinegar

5. Melt the butter in a saucepan ; add the flour, then the milk, very gradually. Let it boil a few minutes. Mix the yolks of the hard-boiled eggs with the mustard ; add the vinegar. When the milk, etc., is cold, add it to the vinegar and mustard and egg. Chop the white of eggs to decorate the salad. Mrs. Barron.

Nutrition, whole recipe (rough)

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Salad Dressing	not in our table	0

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