vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Salad Dressing
From The Landmarks club cook book, 1903
Serves 1
Recipe by Mrs. Phebe M. Jewett.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 47. The excerpt below is the record exactly as published.
CREAM SALAD DRESSING. One cup of milk brought just to boil, yolks of two eggs well beaten, stirred into the milk, two tablespoons flour mixed in cold milk, one tablespoon of sugar, one small teaspoon of salt, one small teaspoon of mustard, pinch of red pepper, lump of butter size of an egg, one-half cup of vinegar
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