Cooked Dressing for Slaw, or Salads
From Anson County cook book, 1928
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 31. The excerpt below is the record exactly as published.
COOKED DRESSING FOR SLAW, OR SALADS 1 cup of milk 2 eggs 1 tablespoon Melrose flour 1 tablespoon sugar V2 tablespoon mustard V2 tablespoon salt Celery seed, onion or garlic 3 tablespoons Wesson oil
Cook this with the app: pantry check, scaling, and the assistant.