Boiled Dressing
From Foods and household management, 1914
A little cream added after cooling is a great addition.
Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 173. The excerpt below is the record exactly as published.
Vinegar 2 tablespoonfuls Olive oil 4 tablespoonfuls Method. Mix the salt, i)epper, and vinegar and stir in the olive oil slowly. A few drops of onion juice may be added. 2. Mayonnaise dressing. Ingredients. Mustard 1 teaspoonful Salt 1 teaspoonfTil Powdered sugar 1 teaspoonful A few grains of cayenne Eggs Yolks of 2 Lemon juice 2 tablespoonfuls Vinegar 2 tablespoonfuls Olive oil IJ cups Method. Stir together the eggs, mustard, salt, pepper, and sugar. Add the oil, a drop at a time, stirring and beating constantly. The back of a silver fork is a good thing for mixing mayonnaise, though some people prefer a Dover beater. As the dressing be-, comes very thick it should be thinned occasionally with vinegar and lemon, alternately, but never let it lose its consistency. After the first, the oil may be added more rapidly. All ingre- dients and utensils must be cold. If the weather is warm, the bowl should be surrounded with ice water. If the dressing should separate, begin with another yolk of egg and stir the separated mixture into it slowly, as before. Set the bowl in a cold place and it should keep for many days. 252 FOODS AND HOUSEHOLD MANAGEMENT 3. Boiled dressing. InffredienU, Eggs 2 Mustard i teaspoonful Salt } tablespoonful Sugar i tablespoonful Vinegar 3 tablesx)oonfuls Hot water J cup Butter 1 tablespoonful A few grains of cayenne
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Cook this with the app: pantry check, scaling, and the assistant.