Dressing for Hard-Boiled Eggs

Name: Dressing for Hard-Boiled Eggs
Yield: 3 servings
Ingredients: four well-beaten raw eggs; a pini of weak vinegar; one tablespoon dry mustard; one teaspojn cornstarch; two teaspoons salt; a little cayenne pepper; one-half cup melted butter; one-fourth cup sugar; one-half pint whipped cream

From The Times cook book, no. 2, 1905

Serves 3

Use for dressing hard-boiled eggs.

Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 60. The excerpt below is the record exactly as published.

four well-beaten raw eggs with a pini of weak vinegar; put into a double boiler and heat scalding hot, not boil; when thick, add one tablespoon dry mustard, one teaspojn cornstarch, two teaspoons salt; a little cayenne pepper, one-half cup melted butter, and one- fourth cup sugar. Remove from the fire and when cold add one-half pint whipped, crea

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