Boiled Dressing for Salads

Name: Boiled Dressing for Salads
Ingredients: One cup of vinegar; butter half the size of an egg; yolks of three eggs; one teaspoonful of mustard; one of salt; one-half of red pepper; one-half cup of rich cream; one tablespoon of sugar

From Luncheons, breakfasts, simple dinners and carving, 1905

Excellent for salads.

Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 26. The excerpt below is the record exactly as published.

Boiled Dressing for Salads — One cup of vinegar, butter half the size of an Ggg, yolks of three eggs, one teaspoonful of mustard, one of salt, one-half of red pepper. Mix well, put on the fire and let boil a few minutes, take off and let cool. When cold, stir in one- half cup of rich cream and add one tablespoon of sugar

Cook this with the app: pantry check, scaling, and the assistant.