1910 Recipe for "Mayonnaise Dressing"

Air Date:
Source:
Text
Creator:
The Practical Cook Book, Elizabeth O. Hiller
Air/Publish Date:
Event Date:
1910
Resource Type:
Document
Copyright:
n/a
Copyright Date:
1910
Clip Length:
-

This recipe for "Mayonnaise Dressing" appeared in a 1910 edition of "The Practical Cook Book," by Elizabeth O. Hiller. Published by Doherty Operating Co., New York (1910)

1910 Recipe for "Mayonnaise Dressing"

Mayonnaise Dressing

1 teaspoon salt
Few grains cayenne
Yolks 2 eggs
2 tablespoons lemon juice
1 tablespoon vinegar
1 ½ cups olive oil

Process: Pack the bowl in which the dressing is to be made into a larger bowl half filled with racked ice; sift salt and cayenne in smaller bowl; add egg yolks and stir until well mixed; add one and one-half teaspoons lemon juice; add the first fourth of a cup of oil, drop by drop, stirring constantly.

As the mixture thickens add a teaspoon of vinegar or lemon juice alternately with the oil. After the first fourth cup has been beaten in, the mixture should be the consistency of boiled custard; then add the oil in larger quantities, beating constantly, and alternately oil, vinegar, and lemon juice until all are used. If oil is added faster than the egg yolks can absorb it, the dressing will have a curdled appearance. This may be restored to the proper consistency by putting another yolk into a chilled bowl and slowly beating in the curdled mixture. It is very necessary to have all the ingredients thoroughly chilled and a small wooden spoon may be used for stirring in the first fourth cup of oil; the Dover egg beater may be used to finish the process. Mayonnaise dressing should be stuff enough to keep its shape. It separates very quickly when exposed to changes in temperature. It should be kept in a cold place and added to fruits, vegetables, meats or fish just before serving them.

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