With the rationing of oils and eggs, the luxury of “salad cream” or salad dressing soon became a rarity.
The Ministry of Food created recipes to help satisfy the craving for salad dressing.
Royal Dressing
- 2 ounces of National Flour
- ½ pint milk or vegetable water (the water remaining from cooking or steaming vegetables, cooled)
- 2 ounces of grated raw beetroot
- 1 tablespoon vinegar
- Salt and Pepper & Sugar
With the national flour and milk or vegetable water make a sauce thick enough to coat the back of a spoon. Beat in the beetroot, sugar, pepper and salt.
Use this dressing to serve with raw vegetable salads.
