Hyde Hall

Cooked Salad Dressing


Ann Low Cary Cooper Clarke’s Time (1819-1842)

(for coleslaw, potato salad, etc.)

1 teaspoon dry mustardcooked dressing
½ teaspoon paprika
2 tablespoons flour
¾ cup milk
1 tablespoon butter
1 teaspoon salt
2 teaspoons sugar
1 beaten egg
¼ cup vinegar

Mix all the ingredients in a saucepan.  Cook stirring over low heat until thick.  Cool – or use warm with fish, after the addition of a little lemon juice!

From The Ladies of Hyde Hall: History, Hospitality, Letters, and Recipes 1819-1963
by Anne Clarke Logan and Karin Lodinsky Nelson
available online in the Hyde Hall Gift Shop Here.



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