Saturday, November 26, 2011

Walp's PA Dutch Bacon Dressing

Yields 1 quart
8 slices bacon,
fried crisp

4 eggs

1/2 cup sour cream

1/2 cup heavy cream

1 cup white vinegar

1 cup sugar

1 tsp salt

2 heaping tbsp flour

Fry bacon until crisp. Crumble bacon when cooled. set bacon and bacon fat aside. Mix dry ingredients thoroughly, add beaten eggs, beat. Combine sour cream, heavy cream, and vinegar, and heat in double boiler, add egg mixture, bacon fat, and
crumbled bacon. Cook and stir until thick and smooth. Server warm over chopped ice berg lettuce, endive, dandelion, or other greens.

My mother who is of PA Dutch heritage, cut the strips of bacon into small pieces before frying, fried, added apple cider vinegar and sugar, made flour water mixture as for gravy, added it to the bacon/vinegar mixture in the pan, stirred until thick. Which was most likely what the real PA Dutch would do. Walps recipe seems more French than PA Dutch.

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