Cream Salad Dressing
From Plain cookery recipes, 1908
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 31. The excerpt below is the record exactly as published.
Cream Salad Dressing. One hard-boiled yolk of egg. Pinches of pepper, salt, and mustard. Two tablespoonfuls of cream. One dessertspoonful of tar- ragon vinega
Cook this with the app: pantry check, scaling, and the assistant.