Has anyone got a recipe for old-fashioned school salad cream?

I started school in the early sixties and wasn't much keen on school dinners but the salad cream was brilliant stuff.

I am sure it was home made by the cooks.

It used to be put on the table in a stainless steel jug and everyone used to fight over it.

Vegetable oil, egg yolks, salt, sugar and white vinegar. Not sure how to put it all together though - I guess it's like mayonnaise, i.e. beat yolks in a processor and slowly add oil to make the emulsion, adding the vinegar and seasoning along the way.

Quite likely. Oldish were they?

Thanks for that lemoncurd

I will have fun trying out that recipe.

Thanks for reminding me of a yummy taste.

I wonder if was the same one the cook used at our school. It was so good and so unusual that I made my mum write and get the recipe:

Evaporated milk (Carnation, etc)
Enough vinegar to curdle (thicken) it
A bit of sugar (optional).

That's it. I guess you could spice it up a bit if you wanted.

I've never seen it since, and never outside that one school, but it just might have been a trade secret which was passed around.

The problem with it, iirc, is that it makes a minimum quantity (a tin of milk's-worth, unless you like evaporated milk by itself, which I don't), and it separates after a week, and re-mixing doesn't quite work.

Come to think of it, can you still get evaporated milk?

God,that reminds me of the 70's in our house.Every night pudding seemed to be sliced tinned peaches and "evap".Yeuch!!

Back when I was at junior school, I used to simply love it when we got side salad with our dinners as we were offered some salad cream on our salads too! The salad cream at the junior school I went to tasted unique - like no other salad cream I had ever tasted in my whole life! There are lots of things I miss at the junior school I went to, with their salad cream being one of the things I missed the most!

Just buy Heinz and save the hassle.

As long as people want to make caramel, there will always be evaporated milk.

But Heinz salad cream doesn't taste as good as my old junior school's salad cream is!

True. I use both evaporated milk and condensed milk in my delicious creme caramel.

School dinners were foul. My mum and my best friends mum went and had a row with the school governors until they backed down and allowed packed lunches for the first time

...and again, this same member bumping threads from years ago.

Even salads with salad cream?

I never get why people have such an issue with this?! If someone is to start a new thread someone will comment that there is already a thread on this 'use the search tool' kind of thing. When people use the search thingy someone moans that they are bumping old threads.

I don't remember any condiments being available in primary school. It was just the dinner ladies holding their child victims noses and shoving food down their throats

So did anybody else here like school salad creams?

I must say in general as well, most of the meals that were prepared at my junior school I actually enjoyed eating immensely!

And being forced to eat under cooked quiche. I vomited all over the bitch. She didn't force me to eat it again.

When I was at infants school, one of the dinner ladies tried to force me to eat rice pudding which looked extremely sloppy!

Frog spawn we used to christen that stuff. Tapioca was even worse.

Pink semolina

Our school dinners at primary were great, my mum gave us packed lunches so I occasionally saved some pocket money to buy someone else's dinner ticket lol bean and corned beef pie..yum. caramel shortcake yum... sadly they didn't leave out condiments

I have just had some scampi, (which I am not particularly keen on), and I bet I would have actually loved it had it had some salad cream from my old junior school put on it!

Hi, I used to be a school cook (when we made everything from scratch). I can remember that we used evaporated milk and condensed milk (the syrupy sweet kind). We also added vinegar and mustard powder. The only problem now is that we made it for 1000 pupils and staff so the amounts were huge. I have no idea how it can be made for three to four people. It was lovely and had a hot taste to it. I wish I could make it now.