Boiled Dressing No. 2

Ingredients

• Eggs, 2
• Vinegar, y^, cup
• Butter, 1 tablespoon
• Milk, y^ pint
• Salt, y^ teaspoon
• Made mustard, 1 teaspoon

Method

1. 1

   Melt the butter, add the eggs well beaten, then add the milk and the vinegar.

2. 2

   Pour into a double boiler, and place over the fire and let it boil slowly, constantly stirring until it thickens to the consistency of a custard.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.

BOILED DRESSING, NO. 1 Eggs, 3, Vinegar, % cup. Butter, 3 teaspoons. Salt, % teaspoon. Warm water, I/2 cup, Cayenne, a dash. 162 AROUND-THE-WORLD COOK BOOK SALADS Beat together the eggs, warm water, and vinegar, and stir over the fire in a double boiler until it begins to thicken — cook slowly or the mixture will curdle. Take from the fire, add the butter, and stew again till blended, then put in the salt and cayenne. This will keep for some time, and is improved by adding a little whipped cream, later, when just about to be used. BOILED DRESSING, NO. 2 Eggs, 2, Vinegar, y^, cup. Butter, 1 tablespoon. Milk, y^ pint. Salt, y^ teaspoon. Made mustard, 1 teaspoon

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