Boiled Salad Dressing
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Keeps well in a cool place.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 14. The excerpt below is the record exactly as published.
BOILED salad dressing that does keep "fresh and sweet" for a fortnight is made by adding three tablespoonfuls of vinegar to the beaten yolks of three eggs, heating in a double-boiler and stirring until stiff. On removing from the fire stir in two so tablespoonfuls of butter, mixing thor- oughly. Season when cold with salt, mustard, and cayenne, and thin with olive-oil to the desired consistency
Cook this with the app: pantry check, scaling, and the assistant.