Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next
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Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

I have about 100 cookbooks and use them all. One came from my mother-in-law's estate and it is a family treasure. Because it was used lovingly I use it lovingly. It's called The Boston Cooking School Cook Book, written by Fannie Merritt Farmer and first published in 1896. The salad dressing chapter contains recipes for oil and vinegar, whipped cream, and cooked dressings.

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

I've tasted the Plain Cooked Dressing many times and it's yummy. This slightly sweet dressing is made with flour, dried mustard, sugar, milk, butter, vinegar and eggs. For thick dressing you use two eggs, and for thin dressing you use one.

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next


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The 1896 cookbook morphed into The Fannie Farmer Cookbook and was refereed to as a "culinary Bible." Bantam Books published the first paperback version in 1981 and, according to the cover, it's "The Great All-American Cookbook." Successive editions still contained the recipe for cooked dressing and it appeared in many other cookbooks.

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

Pillsbury included the recipe in its Complete Cook Book. Coleman mustard published a version of the recipe, replacing dried mustard with prepared. The food.com website published an Amish version, which calls for apple cider vinegar and lemon juice. Though some cooks add an ingredient, such as lemon juice, the basic recipe is the same.

The recipe appears on the cooks.com website, only it's called Potato Salad with Cooked Dressing. Some combine the prepared recipe with mayonnaise. Why has this culinary classic has been passed down from one generation to the next. I think it's because the recipe tastes good with so many different salads.

In addition to potato salad, you may use it for coleslaw, broccoli slaw,carrot and sliced almond salad, pea, cheese and pickle salad, fresh fruit salad, and tossed salad.

My local grocery store sells macaroni salad with chopped carrots, cucumbers, green peppers, and scallions. When I tasted it, I thought the dressing was the classic recipe, or a version of it.

To avoid lumps and ensure a smooth consistency I use Wondra flour. Instead of cider vinegar I use rice vinegar because I always have it on the pantry shelf. To cut down on fat, I use skim milk, but I still add a tablespoon of butter for flavor. Generations of Americans have loved this recipe and I think you will too.

Ingredients

2 tablespoons Wondra flour
2 tablespoons granulated sugar
1 teaspoon low sodium salt
1 teaspoon dry mustard (You may also use Dijon.)
3/4 cup skim milk
1 large egg, room temperature
3 tablespoons rice vinegar
1 tablespoon butter (no substitutions)

In a small saucepan, whisk flour, sugar, salt and mustard together. Pour milk into a small bowl, add egg, and beat with a fork. Whisk this mixture into the dry ingredients. Cook over medium heat, stirring constantly, until mixture begins to boil. Cool a few minutes, transfer to storage container, and refrigerate. Makes 1 cup. Note: This recipe may be doubled or tripled.

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next

Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next


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Cooked Salad Dressing, a Recipe So Good It's Passed From One Generation to the Next