Sour Milk Dressing
Recipe No. 484 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 484 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Vinegar — 1 pint (½ No. 56 dipper)
- Milk, evaporated — 2 — 14½ ounce cans
- Sugar, granulated — 4 ounces (8 mess kit spoons)
- Salt — ⅓ ounce (⅔ mess kit spoon)
Directions
Key ingredients
- Mix vinegar and evaporated milk. Add sugar and salt, stirring rapidly with a wire whip; stir until well mixed.
- Chill.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Vinegar — 2½ tbsp Milk, evaporated — ½ can (14½ oz) Sugar, granulated — about 2 tsp Salt — a pinch
Pepper, paprika and mustard may be added to sour milk dressing. Serve cold on green salads.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 484, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.