Cream Dressing
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 156. The excerpt below is the record exactly as published.
CREAM DRESSING — Rub the yolks of 2 hard-boiled eggs fine with a spoon, stir in a tablespoon of melted butter, ^ teacup of thick sweet cream, a saltspoon of salt, a dust of cayenne, and vinegar enough to reduce all to a smooth, creamy state
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