Old cookbooks often contain recipes with names that memorialize someone, but provide almost no clue about the food. For example, I’ve seen recipes for Grandma’s Cake and Mrs. Johnson’s Dessert. I usually shy away from these recipes because of the unhelpful title – but I recently made an exception. I decided to give “Mother’s” Salad Dressing a try, and I’m glad I did This tangy, creamy, old-fashioned milk, vinegar, and egg dressing was delightful.
And, here is the recipe updated for modern cooks:
Mother's Salad Dressing
3 hard-cooked eggs
1/2 of a 5-ounce can of evaporated milk
1/2 cup apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
lettuce or cabbage
Cut hard-boiled eggs in half and remove yolks; mash yolks with a fork until fine. Set aside.
Put evaporated milk in a small bowl; slowly add vinegar while stirring. Add mashed egg yolks, sugar, salt, and pepper; stir until combined.
Serve with lettuce or cabbage. If desired garnish with pieces or rings of the egg whites.
I only used half as much salt as called for in the old recipe. One teaspoon seemed like it would make the dressing too salty.