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Borrtep Satap Dressing

Name: Borrtep Satap Dressing
Yield: 3 servings
Ingredients: yolks of eight eggs; a cup of sugar; one tablespoon of salt; one tablespoon of mustard; one tablespoon of black pepper; a little cayenne; half a cup of cream; a pint and a half vinegar; one cup butter

From Buckeye cookery, 1892

Serves 3

Excellent for cabbage or lettuce; keeps well in hot weather.

Presented as published in 1892. 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 Buckeye cookery (1892), page 166. The excerpt below is the record exactly as published.

Borrtep Satap DREssinea. Beat yolks of eight eggs, add to them a cup of sugar, one table- spoon each of salt, mustard, and black pepper, a little cayenne, and half a cup of cream; mix thoroughly; bring to a boil a pint and a half vinegar, add one cup butter

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