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salad cream


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This commercial substitute for mayonnaise came on the scene in the mid-nineteenth century; the first known reference to it is in Peter Simmonds's Dictionary of Trade Products (1858). It originated in salad sauce, a traditional English dressing for salads whose essential ingredients were cooked egg yolks and cream, as opposed to the raw egg yolks and olive oil of mayonnaise; but bottled salad dressing, with its dried egg, acetic acid, flour, and a laboratory-full of additives, bears little resemblance to it.

Subjects: Medicine and Health.


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