Cookbook:Sydney Smith's Salad Dressing
|This Cookbook page needs work. Please . See the talk page for discussion regarding improvements.
The following reason was given: Missing ingredient quantities in list (shouldn't have to hunt it down in poem). Also, recipe as a verse? Fun elsewhere, but really should be written out properly if it's a serious recipe.
Sydney Smith's salad dressing is a type of salad dressing with the following ingredients:
- 1 spoonful anchovies sauce
- 2 egg yolks
- 1 spoonful mustard
- 4 spoonfuls olive oil
- 2 spoonfuls vinegar
- Small amount of minced onions
- 2 boiled potatoes
The recipe originated from Sydney Smith who founded the Edinburgh Review. The recipe was popular in the 19th century among American cooks. The recipe is described in a poem written by the clergyman:
Two boiled potatoes strained through a kitchen sieve, Softness and smoothness to the salad give; Of mordant mustard take a single spoon, Distrust the condiment that bites too soon! Yet deem it not, thou man of taste, a fault To add a double quantity of salt. Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; True taste requires it and your poet begs The pounded yellow of two well-boiled eggs. Let onion's atoms lurk within the bowl And, scarce suspected, animate the whole, And lastly in the flavoured compound toss A magic spoonful of anchovy sauce. Oh, great and glorious! Oh, herbaceous meat! 'Twould tempt the dying Anchorite to eat, Back to the world he'd turn his weary soul And plunge his fingers in the salad bowl.
- The Dictionary of American Food and Drink, J.F. Mariani, Ticknor & Fields, New Haven, Connecticut, 1983. ISBN 0-89919-199-1 Library of Congress TX349.M26