Cream Dressing
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 13. The excerpt below is the record exactly as published.
CREAM DRESSING To the juice of 1 lemon add 2 tablespoon- fuls of drawn butter, 1 teaspoonful of French mustard, the beaten yolks of three raw eggs, 2 tablespoonfuls of cream, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.