OtherOtherDressing
Aunt Bertha's Potato Salad Dressing
A other dressing recipe from Mrs. Ruth Cameron.
Synced from myBrain/food_and_recipes/transcribed/Aunt Bertha's Potato Salad Dressing (Ruth Cameron).md
Cook time15 min
Servingsmakes 1 1/2 cups
Serving sizeabout 2 Tbsp
Effortquick
OvenNot listed
01
Ingredients
Dry
- 2 Tbsp. sugar (~25 g)
- 1 tsp. salt (~6 g)
- 2 Tbsp. flour (~16 g)
- few grains cayenne pepper
Wet
- 1 tsp. dry mustard (~5 g)
- 2 egg yolks, beaten slightly (~34 g)
- 3/4 cup milk (~185 g)
- 1/4 cup vinegar (~60 g)
- 1 Tbsp. butter (~14 g)
02
Directions
- 1
Mix the dry ingredients; add the egg yolks mixed into the milk.
- 2
Cook in a double boiler (or a good pan if you stir well).
- 3
When thick, add the vinegar and butter.
- 4
Mix well and cool. Makes 1 1/2 cups.
03
Transcription notes
Printed heritage recipe. Contributor's note: another of Aunt Bertha's contributions to her mother, Campsey Trimmer Dixon, in 1912. ---
Source details
- Attribution
- Mrs. Ruth Cameron
- Origin
- Martinsdale, MT, 1912
- Source type
- printed
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 178 of 218
- Transcribed
- 2026-08-01
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