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Dressing for Lettuce
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 47. The excerpt below is the record exactly as published.
DRESSING FOR LETTUCE. One-half pint of very strong vinegar, one tablespoonful of flour, one tablespoonful of mustard. Cook well and add one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.