Friday, February 6, 2015

Salid Dressing, Peach or Apple Pudding - Family Recipe Friday

The recipe for Salid [sic] Dressing calls for Eagle Brand Milk, generally known as Eagle Brand Sweetened Condensed Milk.  I wondered if that could help me date this recipe book.  It can't.  The company's website tells me that Eagle Brand Milk was first introduced in 1856 -- and my grandmother wasn't born until 1893.  Eagle Milk had been around almost 40 years by the time she was born. 

This recipe also calls for a raw egg, an ingredient most of us would shun these days for fear of salmonella.  The ingredients suggest to me that this is a mayonnaise type dressing that would be great for cole slaw (if only the egg were cooked).  Maybe salmonella was less of a problem a hundred years ago, before egg factories.

Salid Dressing.
1 can Eagle Brand
         Milk.
1 egg.
1 teaspoon Must-
      ard--Dry.
1/2 cup Vinegar.
Beat egg well
add Mustard &
salt.  Mix well &
then add Eagle
Brand Milk &
then the Vinegar.


Peach or Apple Pudding
1 tablespoon butter
1 egg.
1/2 cup Suagr.
1/2 cup Sweet Milk.
1 cup flour
Fill a buttered dish
with sliced apples or
peaches & pour over
the top a batter
made of the above ingredients.


This is another page from my grandmother Emma Bickerstaff Meinzen's Webster's Spelling Tablet, probably a tablet with pages for taking spelling tests, unused and left by one of her daughters.

--Nancy.

Copyright © 2015 Nancy Messier. All Rights Reserved.

4 comments:

  1. You could use those fake eggs...the egg substitutes. Salmonella was discovered and named in 1885. In my experience my Grandmother raised her own chickens and didn't worry about it. :)

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    Replies
    1. Hi, Far Side. I hadn't thought of that. I think they are egg whites but there may be some that really are substitutes and not eggs at all. I know it used to be common to use raw eggs in salad dressing, egg nog, and other dishes, too, I suppose. It's probably safer to grow one's own chickens but much less doable than decades ago. Thanks for stopping by and leaving a comment.

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  2. Hi Nancy, I remember making this salad dressing under my mothers guidance as a young girl, and if I remember correctly, we didn't put an egg in, just condensed milk, vinegar, mustard and a little pepper and salt. It was yummy, nice on coleslaw and potatoe salad. Love these old recipes.

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    Replies
    1. Oh, great idea to use condensed milk, Diane. I will have to try it with that substitute. I can imagine it on both cole slaw and potato salad. Thanks for stopping by and leaving your helpful comment.

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I appreciate your comments and look forward to reading what you have to say. Thanks for stopping by.

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