Boiled Salad Dressing
From The New century cook book, 1899
Serves 1
Mrs. W. H. Thayer
Presented as published in 1899. 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 The New century cook book (1899), page 60. The excerpt below is the record exactly as published.
Boiled Salad Dressing. Yolks of three eggs beaten light, one teaspoon mustard, two teaspoons salt, one-quarter teaspoon cayenne, two table- spoons melted butter, one-half cup cream or milk, one-half cup hot vinegar
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