Ohio Salad Dressing the 1923 Fanny Farmer Recipe
Experience a taste of history with the "Ohio Salad Dressing," an authentic recipe from Fanny Farmer’s 1923 cookbook that combines simplicity and timeless flavor. This creamy, tangy dressing features a unique blend of egg yolks, vinegar, dry mustard, and a touch of sugar for a perfectly balanced sweetness, all elevated by the richness of butter and heavy cream. Prepared over a gentle double boiler heat, the dressing achieves a silky, glossy texture that’s as versatile as it is delectable. Ideal for drizzling over crisp salads, creamy potato dishes, or refreshing coleslaws, this vintage dressing is a nostalgic culinary gem that brings historic charm to modern tables. Ready in just 15 minutes, it’s a quick and delightful homage to classic American cuisine.
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Recipe Information
Ingredients
- 2 large Egg yolks
- 4 tablespoons Vinegar
- 2 tablespoons Sugar
- 0.25 teaspoons Salt
- 0.5 teaspoons Dry mustard
- 0.5 cups Heavy cream or whole milk
- 2 tablespoons Butter
Instructions
In a medium-sized bowl, whisk together the egg yolks, vinegar, sugar, salt, and dry mustard until the mixture is smooth and well combined.
In a small saucepan, heat the heavy cream or whole milk over medium-low heat until just warm but not boiling.
Gradually whisk the warmed cream or milk into the egg mixture, ensuring it is fully incorporated and smooth.
Transfer the mixture to a double boiler or place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Cook the mixture while continuously whisking until it thickens slightly and coats the back of a spoon, about 3-5 minutes. Be careful not to overheat or scramble the eggs.
Once thickened, remove the bowl from heat and whisk in the butter until it melts and the dressing becomes silky and glossy.
Taste the dressing and adjust seasoning if needed. Let it cool to room temperature before serving, or refrigerate for later use.
Drizzle the dressing over fresh greens, potato salads, or slaw, and enjoy!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 29.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
