vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dressing for Salad
From The home cook book, 1905
Serves 6
The dressing should look creamy. If not enough, make more in the same proportion.
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 home cook book (1905) by Christine Frederick, page 88. The excerpt below is the record exactly as published.
three-quarters of a teacup of vinegar. Set the saucepan in another con- taining water. Let the water come gradually to boil. Stir constantly with a tablespoon until the dressing is qaite thick. Be careful not to let the egg curdle. Lift it now and then from the hot water, and stir, to prevent the curdling. When done take from the water and add two dashes of red pepper, one tablespoon of butter, three tablespoons of sweet milk or cream, and one-quarter of a teaspoon of onion- juic
Cook this with the app: pantry check, scaling, and the assistant.