Dressing for Cole Slaw
From The blue ribbon cook book, 1904
Keep in a cold place until ready to serve.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 23. The excerpt below is the record exactly as published.
DRESSING FOR COLE SLAW. 6 yelks of eggs. 2 tablespoons of fine sugar. Tablespoon butter. 1 cup of vinegar. Teaspoon of made mustard. \ teaspoon of salt. Beat the eggs well. Cook in a double boiler with vin- egar, sugar, butter, salt, and mustard, beating all the time. When nearly done, add the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.