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Condensed milk salad dressing
Back in the mid-90s when I was sharing the flat in Greenside Court with qidane, I bought a copy of “The Constance Spry Cookery Book” (first published 1956) from the bargain bookshop that used to be halfway along Church Street (where “Pots and Pans” is now). With over 1,000 pages, it is a useful resource for traditional recipes and practical advice, as well as variations that reflect its origin in the era of rationing.

One recipe that I’ve long intended to try is “Condensed Milk Dressing”, which sits in her pages of uncooked salad dressings between “Beetroot Dressing (Rich)” and “Cream Dressing (Thick)”. This evening I made it, to go with a mixed salad that Andrew prepared of lettuce, tomato, sweetcorn, red pepper, celery, and grated carrot.

kateaw looked at the dressing (knowing what had gone into it) and said “I’m scared!” then tasted it and said “Yummy!”.


3–4 tablespoons sweetened condensed milk
half teaspoon of salt
fresh black pepper
1 dessertspoon salad oil
1 good teaspoon made mustard
5 tablespoons French wine vinegar
chopped herbs to taste


Add salt and pepper to condensed milk, mix well. Stir in mustard and oil and beat. Finally add vinegar and chopped herbs.

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It went very well with the stilton I crumbled onto my first bowl of salad. It was quite sharp and worked with the rich cheese. It worked less well on my second bowl with chopped pickled egg instead of the stilton.

In the ongoing pan-galactic struggle between the dark forces of pickled eggs and the plucky freedom-fighter stilton, we’ll chalk this one up as a victory for the rebels, then.

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