Creamy Salad Dressing

Name: Creamy Salad Dressing
Ingredients: Put into a double boiler, 4 lightly beaten eggs; and Vfc cup each of vinegar; and water.; Then add Y2 cup butter.; Mix together 1 teaspoon each of dry mustard; and sugar; and a pinch of cayenne pepper.

From Anson County cook book, 1928

This will keep for weeks if kept in a cool place.

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 31. The excerpt below is the record exactly as published.

CREAMY SALAD DRESSING Put into a double boiler, 4 lightly beaten eggs, and Vfc cup each of vinegar and water. Stir over the fire until thick. Then add Y2 cup butter. Mix together 1 teaspoon each of dry mustard and sugar and a pinch of cayenne pepper.

Cook this with the app: pantry check, scaling, and the assistant.