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Cookbook Collection Sauces and Relishes

Representative image for Cooked Salad Dressing
AI-generated representative image. See the image credit below.
RecipeSauces and RelishesYield: 1 cup (sixteen 1-tablespoon servings)

Cooked Salad Dressing

Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 355. Vision transcription from the scanned page; needs review.

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Ingredients

  • 1 to 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • Dash ground red pepper
  • 3/4 cup milk
  • 2 slightly beaten egg yolks
  • 1/4 cup vinegar

Instructions

  1. In a saucepan combine sugar, flour, salt, mustard, and red pepper. Stir in milk and egg yolks.
  2. Cook and stir till thick and bubbly. Cook and stir 1 minute more. Stir in vinegar till smooth. Cool.
  3. Cover; store in refrigerator up to 2 weeks.
  4. Use the full 2 tablespoons of sugar when you need a topping for fruit.

Source and image provenance

Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.

Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.

Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.

BHG1989needs-reviewimage-source-ai-generatedimage-representative