Enfield Shaker Cream Salad Dressing Recipe

Two even tablespoons dry mustard, one teaspoon each sugar and salt, mix with a little hot water and two tablespoons butter, beat well. Three unbeaten eggs, one at a time, beating well in between. Half a cup of vinegar, two-thirds sweet cream. Cook in a double boiler.

In the top of a double boiler whisk dry mustard, sugar, and salt with 2 teaspoons hot water and the butter until well-combined.

Add the eggs one at a time, beating well each time.

Whisk in the vinegar and the heavy cream.

Place bowl over boiling water and stir continuously until mixture thickens and coats the back of the spoon (about 10 minutes).

Refrigerate until cold. Dressing will thicken as it cools.

Makes about 1 3/4 cups dressing, enough for a salad made with 3 pounds (1360 grams) of potatoes, as well as for additional individual garnish when the salad is served.

Editor’s Note: Sister Martha Wetherhill also documented a wonderful Shaker Potato Salad recipe specifically for use with her Cream Salad Dressing.

This recipe first appeared in Shaker Recipes for Cooks and Homemakers, by William Lassiter (New York: Greenwich Book Publishers, 1959, p. 214) and is attributed to Sister Martha Wetherhill. Shaker Recipes for Cooks and Homemakers was reprinted by Bonanza Books in 1978 under the title Shaker Recipes and Formulas for Cooks and Homemakers. Both editions are out of print, but are available at reasonable cost at www.abebooks.com or www.eBay.com.