Spanish Proverb
A historical recipe from Recipes Tried and True, by First Presbyterian Church (Marion, Ohio). Ladies' Aid Society (1894).
A historical recipe
Recipes Tried and True, by First Presbyterian Church (Marion, Ohio). Ladies' Aid Society (1894). Project Gutenberg eBook #1084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
Source and licence
From Recipes Tried and True, by First Presbyterian Church (Marion, Ohio). Ladies' Aid Society (1894). Digitised by Project Gutenberg, eBook #1084 (https://www.gutenberg.org/ebooks/1084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- one-half teaspoonful of salt
- three tablespoonfuls of good table oil
- six tablespoonfuls of good
- four hard boiled eggs
Method
- It is said that "Any fool can make a salad," but all salads are not made by fools.
- "Mixing" comes by intuition, and the successful cooks use the ingredients, judgment, and their own tastes, rather than the recipe.
- Any number of salads and fillings for sandwiches for home use, teas or receptions, can be made at little cost and trouble, by using the following simple recipe for dressing.
- The secret of success of the dressing lies in the mixing of the ingredients: Powder the cold yolks of four hard boiled eggs;
- then stir in one tablespoon even full of common mustard, one-half teaspoonful of salt, and two heaping tablespoonfuls of pulverized sugar.
- When mixed thoroughly, add three tablespoonfuls of good table oil, and stir rapidly for three minutes;
- then add six tablespoonfuls of good, sharp vinegar, and stir for five minutes.
- Now you will have dressing sufficient for a dozen or fifteen plates of salad, and one that will keep in a cool place for weeks.