Salad Cream
From my grandmother’s little green cookbook, here is a break from scones. I was going to give you icecream because of the story I told on my other blog today, about the murders of an icecream vendor, but I thought that would be rather evil of me, especially as the story on my other blog is an unredeemed tragedy. His cart figures heavily, which is entirely irrelevant here.
Instead of icecream, here is salad cream. This is a particularly interesting recipe because my family doesn’t make it any more. It hasn’t made it for forty years, in fact. Foodways are not entirely about continuity.
Salad cream
2 rounded tsp cornflour
1 teacup wine vinegar
1 tsp salt
1-2 tbs sugar
1 dessertspoon dry mustard
1 well beaten egg
1 tbs oil
1 breakfast cup milk
Mix ingredients in the order given, then cook over a low heat stirring until cornflour is cooked. Pour into jars and when cold screw lids on tightly.
Note: My father believed in *big* breakfast cups and this is his mother’s recipe. Be generous with the milk. Also make sure you use milk with enough cream - modern 4% milk is scrawny and feeble. My grandmother had a cow for some years and my father’s estimate of the milk fat from that cow was 25-30%. I wouldn’t go as far as using cream (our tastes have changed and we’re more aware of the consequences of using that level of fat in cooking), but I would definitely never use low fat milk in this recipe.
November 16th, 2006 at 7:51 am
[...] As you ponder this, let’s head over to Food History and check out an old recipe for Salad Cream. [...]