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Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Thousand Island Dressing

From Atlanta women's club cook book, 1921

Serves 5

Recipe by Mrs. Hortense S. Hyde, Wife of Governor of Missouri.

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 bottle small pickled onions
  • 1 box pimentos
  • 8 eggs (hard boiled)
  • Salt
  • Paprika
  • Cayenne pepper
  • Mayonnaise
  • Yolks of two eggs
  • 1 lemon (juice)
  • 1 cup of chili sauce
  • 1 cud olive oil

Method

  1. Grind eggs in meat chopper, slice pimentos and cut up onions fine.

  2. Mix all together, adding salt, paprika and cayenne to taste.

  3. Beat egg yolks, add olive oil drop by drop; when it thickens add lemon juice, continue beating and adding oil until all oil is used.

  4. Add with the chili sauce to the above ingredients.

  5. Sliced green pepper improves this dressing.

Nutrition per serving

382Calories
4 gProtein
12 gCarbs
35 gFat

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 7. The excerpt below is the record exactly as published.

THOUSAND ISLAND DRESSING. (FROM MISSOURI). 1 bottle small pickled onions. Paprika. 1 box pimentos. Salt. 8 eggs (hard boiled). Cayenne pepper. Grind eggs in meat chopper, slice pimentos and cut up onions fine. Mix all together, adding salt, paprika and cayenne to taste. Mayonnaise. Yolks of two eggs. 1 lemon (juice). I cup of chili sauce. 1 cud olive oil

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