Day 125 Salad Dressing

It is another warm day today so I decided to make Salad Dressing using the recipe Mrs. Carl Kranz submitted to the 1906 Berlin Cook Book.

I added the dry mustard powder to a bowl and then mixed in two teaspoons of hot water. Next I slowly poured in the vinegar and add the sugar, salt and red pepper powder. I separated the medium eggs and mixed in the egg yolks. It was time for my improvised double boiler using the suggested bowl in hot water technique. It took about 5 minutes to thicken. I looked at my eggs and estimated one tablespoon of butter would match “size of an egg”. Once the butter was dissolved I let the dressing cool a little and sampled it on some mixed greens.

Mrs. Carl Kranz was Anna Alberta Bingham before marriage. In the 1901 census she and her husband Carl have a five-year old daughter and a one year old son. Seventeen year old born Magdelina Balge helps around the house. Carl is an agent. Carl’s heritage is German and his religion is Lutheran while Anna is English and has switched from Wesleyan Methodist to Presbyterian. Their servant’s religion is different but difficult to read on the census. It is likely that in the year the Berlin Cook Book project is developing, Mr. Kranz is the mayor of Berlin! His term is quite short 1904 -1905. Thanks to the Waterloo Generations website for all the non census information!

The dressing is quite powerful. The vinegar and mustard overwhelmed my poor delicate greens. I either need to up the “size of an egg” when adding the butter or use stronger tasting greens. Perhaps a different type of vinegar would soften the taste? I think this is worth trying again although it is not nearly as nice as Mrs, Alt’s Salad Dressing Made with Butter from Day 110.

SALAD DRESSING
Put 3 teaspoons of mustard into a bowl, pour over enough hot water to make a paste, rub smooth, add 1/2 cup of vinegar, 1 tablespoonful of sugar, a pinch of salt, and red pepper, beaten yolks of 2 eggs, set the bowl into a vessel of boiling water, and stir until it thickens, then add butter the size of an egg, and stir until butter is dissolved.

Advertisements
This entry was posted in Cooking, Food History, Kitchener, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s