Cold Herb Dressing
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 81. The excerpt below is the record exactly as published.
COLD HERB DRESSING. Quantity for 6 Persons. 2 hard boiled eggs 1 mustardspoonful of mustard 1 raw yolk of egg 1 tsp. of lemon juice or vinegar V2 cup of fine salad oil Salt to taste 1% tbsps. of minced herbs 1 pinch of pepper
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