I’d never heard of mayonnaise when |I was a child, in fact I can’t really remember when I first did come across it. I’m guessing that it was maybe in a novel, I read all the time as a child, and when I did first try mayonnaise it wasn’t an unknown to me – although it’s flavour was. It seemed bland because growing up when I did, what you put on salads was salad cream. Salad cream is still available now, in fact my husband prefers it to mayonnaise. Commercial salad cream is now, to my taste, too sweet and too vinegary, but when I was young it was just what we had. We put it on the side of the plate for salad, we mixed cooked potatoes with it to make potato salad, and we ‘dressed’ eggs with it for a fancy starter… that was in my student days when we had dinner parties… goodness knows what else was on the menu… I must try and think and write about it!
I’ve come across a recipe – probably from the 1950’s, for sweet salad cream, but when I read the notes, it says ‘ suitable for cake filling, for serving with ice cream sundaes or fruit salad:
Sweet salad cream
- 2 tbsp sweetened condensed milk
- 1 level tbsp margarine
- colouring and flavouring to taste
- beat the margarine to a very thick cream
- slowly add the flavouring and colouring to taste
What flavouring? Orange vanilla, lemon? What colouring? Red, green, blue, orange? I can’t imagine! How thick would thick be if it is to be thick enough to fill a cake, yet, liquid enough for ice cream or fruit salad?
There is a recipe preceding this for fruit salad of apple, pear, orange, grapes, plums, dates, pineapple/melon and lemon juice or fruit squash, which has this last instruction:
Mix all ingredients with sweet salad cream dressing and serve on a crisp lettuce leaf, garnished with shredded pineapple.
It’s also a serving suggestion with a fruit Charlotte… interesting, but I don’t think I’ll try it!