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Cream Salad Dressing a la Lydie Mathilde
From The Swedish, French, American cook book, 1918
Serves 6
Lemon juice can be added to make it thinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 467. The excerpt below is the record exactly as published.
Cream Salad Dressing a la Lydie Mathilde Assaisonnement a la Creme, pour Salades, a la Lydie Mathilde One heaping tablespoonful butter, one heaping tablespoon flour, one heaping tablespoon sugar, one-third tablespoon salt, half table¬ spoon mustard, a few grains of cayenne pepper, one egg, one cup milk, quarter cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.