Boiled Dressing
From The Toronto Cook Book, 1915
Serves 2
Excellent for lettuce, celery, asparagus, string beans, and cauliflower.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 98. The excerpt below is the record exactly as published.
Boiled Dressing Yolks of three eggs beaten, one teaspoon mustard, two tea- spoons salt, quarter saltspoon cayenne, two tablespoons sugar, two tablespoons melted butter or oil, one cup cream or milk, half-cup hot vinegar, whites of three eggs, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.