Recipe: Salad Cream Dressing, No. 1

One cup fresh CREAM, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of SALAD oil or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt, one-half teaspoonful pepper, one teaspoonful of made mustard. Heat CREAM almost to boiling; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time; add sugar and take from fire. When half cold, beat in whipped whites of egg; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt; if the SALAD is ready, add vinegar and pour at once over it.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)