Cooked Cream Salad Dressing

Name: Cooked Cream Salad Dressing
Yield: 1 servings
Ingredients: Three eggs (yolks); One table-spoonful of thick, sweet cream; One table-spoonful of butter; One table-spoonful of lemon juice; One salt-spoonful of celery salt; One-eighth salt-spoonful of pepper; One tea-spoonful of made mustard; One tea-spoonful of sugar

From The Pattern cook-book, 1890

Serves 1

Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 130. The excerpt below is the record exactly as published.

COOKED CREAM SALAD DRESSING. Three eggs (yolks). One table-spoonful of thick, sweet cream. One table-spoonful of butter. One table-spoonful of lemon juice. SALADS. 297 One salt-spoonful of celery salt. One-eighth salt-spoonful of pepper. One tea-spoonful of made mustard. One tea-spoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.