Cold Slaw (No. 2)
From The Blue grass cook book, 1904
Serves 1
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 The Blue grass cook book (1904) by Minnie C. Fox, page 43. The excerpt below is the record exactly as published.
COLD SLAW (No. 2) Prepare as for any slaw, and pour over it a dressing made of ^ pint vinegar, 2 eggs beaten well with 1 teaspoon of made mustard, ^ teaspoon pepper, 1 teaspoon salt, 1 teaspoon sugar. When the vinegar boils, add ingredients and cook till thick. Slice 5 hard-boiled eggs
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