Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: Two tablespoons butter; two eggs; one-half cup of vinegar; two teaspoons of sugar; one teaspoon ground mustard; one-half cup of cream; two thirds teaspoon of salt; one-third teaspoon of pepper; one-half teaspoon of cornstarch

From Trinity cook book, 1925

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 21. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING Two tablespoons butter, two eggs, whites and yolks beaten well, one-half cup of vinegar, two teaspoons of sugar, one teaspoon ground mustard, one-half cup of cream, two thirds teaspoon of salt, one-third teaspoon of pepper, one- half teaspoon of cornstarc

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