Recipe Manuscript

Thousand Island Dressing—Σάλτσα Σαλάτας

Name: Thousand Island Dressing—Σάλτσα Σαλάτας
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 7
Cuisine: American
Ingredients: 240 ml mayonnaise; 120 ml red wine vinegar (or white wine vinegar as substitute); 1 teaspoon (2 g) Hungarian paprika; 1 hard-boiled egg, finely chopped; 10 g red bell pepper, finely diced; 30 g pickled cucumber (cornichon or dill/sweet gherkin), finely chopped; 4 g fresh parsley, finely chopped; 10 ml tomato ketchup

"Thousand Island Dressing—Salad Sauce"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American Beginner Lunch Dinner Other

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Thousand Island Dressing—Σάλτσα Σαλάτας

"Βάλε ἕνα φλυτζάνι μαγιονέζα, μισὸ ποτήρι ξύδι, μία κουταλιὰ τοῦ καφὲ Οὐγγρικὸ πιπέρι (paprika), ἕνα ψιλοκομμένο αὐγό, ὀλίγη κόκκινη πιπεριά, ἕνα ἀγγουράκι τουρσί, ὀλίγο ψιλοκομμένο μαϊντανό, ὀλίγο κάτσοπ, (catsup) ἀνεκάτεψέ τα καλά. Μεταχειρίσου τὴν σάλτσα αὐτὴ διὰ γαρίδες, ἀστακὸ καὶ οἱανδήποτε ἄλλην κρύα σαλάτα."

English Translation

"Put one cup of mayonnaise, half a glass of vinegar, one coffee spoonful of Hungarian pepper (paprika), one chopped egg, a little red pepper, one pickled cucumber, a little chopped parsley, a little ketchup, and mix them well. Use this sauce for shrimp, lobster, or any other cold salad."

Note on the Original Text

Cookbook recipes from the early 20th century often read as concise instructions meant for home cooks with practical kitchen knowledge. Measurements are presented in cups and spoons, but without the precise standardization found today. The text mixes Greek with transliterations of English ingredients, a common practice for immigrant communities adapting to new gastronomic landscapes. Spelling reflects both the Greek alphabet and phonetic borrowings (e.g., "κάτσοπ" for "ketchup"). The recipe style assumes familiarity with basic kitchen processes, rarely specifying detailed techniques unless something unusual is required.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe is excerpted from Michael Gkines' remarkable 1917 Greek-language cookbook, published in New York for the burgeoning Greek-American community. The book was designed to provide Greek immigrants with practical, thoroughly tested recipes aligning with the American culinary style, bridging old-world techniques and new-world ingredients. The Thousand Island Dressing recipe reflects the cosmopolitan influence and creative adaptation of American cuisine during the early 20th century, showing just how global flavors like paprika and ketchup were becoming household staples. It also signals the widespread popularity of composed salads and dressings in the era’s dining, particularly for seafood.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1917, this dressing would be made using a large mixing bowl and a sturdy wooden spoon or whisk for blending. Knives would be used for mincing the egg, peppers, cucumber, and parsley. Eggs would be boiled in a saucepan. Ingredients would be combined and stirred by hand, and the sauce would be served in a ceramic or glass dish alongside chilled seafood or salad.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 cup mayonnaise
1/2 cup red wine vinegar (or white wine vinegar as substitute)
1 teaspoon (0.07 oz) Hungarian paprika
1 hard-boiled egg, finely chopped
0.35 oz red bell pepper, finely diced
1 oz pickled cucumber (cornichon or dill/sweet gherkin), finely chopped
0.14 oz fresh parsley, finely chopped
0.34 fl oz tomato ketchup

Instructions

To make this historic Thousand Island Dressing, start by combining 1 cup of good-quality mayonnaise with 1/2 cup of red wine vinegar in a mixing bowl.
Add in 1 teaspoon (about 0.07 ounces) of Hungarian paprika for warmth and color, a single hard-boiled egg finely chopped, and a pinch (about 0.35 ounces) of finely diced red bell pepper.
Next, include one medium dill or sweet pickled cucumber (about 1 ounce), chopped finely, and a tablespoon (about 0.14 ounces) of freshly chopped parsley.
Finish with about 2 teaspoons (0.34 fluid ounces) of tomato ketchup.
Stir everything toghether until fully mixed—the resulting dressing is creamy, tangy, and flecked with savory bits.
This sauce is perfect for tossing over cold seafood like shrimp or lobstir, or as a luxurious accompaniment to salads of all sorts.

Estimated Calories

130 per serving

Cooking Estimates

This dressing comes together quickly because all you need to do is chop the vegetables, egg, and herbs, then mix everything in one bowl. There is no actual cooking—just preparing and combining the ingredients. Each serving is about 60 ml and contains around 130 calories, based on typical ingredients.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.