Vintage Salad Receipts

Italian Sauce

Put the yolk of an egg into a basin, work in a teaspoonful of powdered sugar, a teaspoonful of garlic vinegar (one or two drops only for English taste), two tablespoonfuls of oil (this to be added slowly drop by drop). then a large tablespoonful of vinegar: pour over the salad, and serve at once.

Vermicelli Salad.

Cook the vermicelli in boiling water, drain, and lay on a flat dish. Poor over it oiled butter (or salad oil) into which the juice of a lemon. one drop of garlic or two of shallot vinegar, and half a teaspoonful of white pepper has been mixed with a tablespoon of vinegar: then lay cold, boiled carrot sliced, asparagus tops cut into peas, beetroots sliced, and hardboiled egg. Shake over the top grated parmesan cheese. garnish with cress, and serve when the vermicelli is quite cold: vinegar, sugar and oil dressing in a boat.

– – Egyptian or Pulse Salads.

Boil quarter pint of Egyptian or red lentils, quarter pint of German or blue green lentils, quarter pint of small white haricots and  quarter pint of the black…  half pint of gray peas, half pint of green peas. Let the waters be salted in which they are cooked, and boil each kind separately: drain. and dress them each with half a tablespoonful of salad oil seasoned with white pepper, cayenne, three drops each of shallot, tarragon. and mint vinegar: place them In a round dish, lay each kind by itself, so as to form a kind of chartreuse pattern; sprinkle good malt vinegar 0ver, decorate with olives, barberries, lemons, or any other pickle.

– Marigold vinegar for salad {This recipe is the one that interested me most}. The petals of the marigold. with their peculiar aromatic and somewhat hot taste. are much used for incorporation with salads. In some parts of England they are quite commonly used for salads, soups, and stews, just as we use it and the flowers of the nasturtium , and gourds (vegetable marrow, cucumber, etc.) in salad mixtures. The vinegar is more used on the Continent. however, and is particularly liked with fowl or mushroom salads. It is taken, too, like violet vinegar for skin complaints or measles, and administered with hot water and sugar. In salads it is supposed to counteract and avert all the “ills that flesh is heir to.”

Pick of the petals, and press them into a pint measure to get the proper quantity: lay them in the sun for four or fire hours, then put them into a quart bottle with a teaspoonful of fine salt and the same quantity of sugar: fill up with white-wine vinegar. In a fortnight,  it will be ready, and it will keep twelve months or longer.

 

Corn Salad: Shred up one white cos [Romaine] lettuce, one mild Spanish onion (about two ounces), pick a quarter pound of watercress, put them into a bowl with four tablespoonfuls (half a can) of sweet green mountain corn; when ready to serve, dress with Tartar sauce.
Tartar Sauce. Put into a basin the yolks of two large or three small eggs; blend the yolks, and work in drop by drop quarter pint (four tablespoons, full) Of salad oil ; when quite thick add one teaspoonful each of made mustard, tarragon, shallot, and mint vinegars, also one table spoonful of chopped capers; mix with a wooden or silver spoon, or the sauce may be served In a separate tureen, and oil, vinegar, and sugar handed round with it. Garnish the salad with tomatoes, cooked beetroot, hardboiled eggs, etc.  according to fancy.
Horseradish Vinegar for Salads. Scrape a quarter of a pound of horseradish (or save the ends from time to time and mince them finely), put them into a clean dry quart bottle with one teaspoonful bruised whole whole white peppers, twelve redpepper (chilli) pods; fill up with white-wine vinegar, stand for fourteen days In a warm place. Strain into a clean bottle. pour malt vinegar on the horse radish, and add any small end of horseradish you may have left from time to time.  The first infusion is for salad use. the second for hot sauce, stews, or any brown dish where horseradish vinegar may be required.

Good Housekeeping, Volume 9, from the London Hotels and Caterers Journal (late 1800s)

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2 Comments

  1. Elizabeth
    Posted May 27, 2018 at 9:38 pm | Permalink

    For the marigold vinegar, I wonder if they mean marigolds, such as French or African marigolds, or calendulas, also pot marigold?

    • Headmistress
      Posted May 28, 2018 at 8:36 am | Permalink

      That is an excellent question. I had assumed calendula, but possibly not.

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