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English Salad Sauce

From The Godey's Lady's book receipts and household hints (1870).

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A historical recipe

The Godey's Lady's book receipts and household hints, by S. A. Frost (Sarah Annie Frost) Fields (1870).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. a tablespoonful of ground mustard
  2. a tablespoonful of olive oil
  3. a tablespoonful of vinegar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Pound in a mortar the hard-boiled yelk of an egg ;
  2. mix with it a salt- spoonful of salt^ a tablespoonful of ground mustard, a mashed mealy potato, two dessertspoonfuls of cream, a tablespoonful of olive oil, and a tablespoonful of vinegar.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
Source not stated by archive.org
Credit

From The Godey's Lady's book receipts and household hints (1870), printed page 186, digitised by the Internet Archive: https://archive.org/details/godeysladysbookr00fiel

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.