Boiled Dressing
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Excellent for lettuce, celery, asparagus, string beans, and cauliflower.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 184. The excerpt below is the record exactly as published.
Boiled Dressing. Yolks of 3 eggs beaten. 1 teaspoonful mustard. 2 teaspoonfuls salt. 2 tablespoonfuls melted butter 3^ saltspoonful cayenne. 2 tablespoonfuls sugar. or oil. 1 cup cream or milk. cup hot vinegar. Whites of 3 eggs, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.