vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dressing for Slaw
From Twentieth century home cook book, 1905
Serves 1
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 Twentieth century home cook book (1905) by Francis Carruthers, page 95. The excerpt below is the record exactly as published.
DRESSING FOR SLAW. Yolks of two eggs well beaten, one third of a teacup of vinegar, one tea- cupful of new milk or cream, and a teaspoonful of mixed mustard, black or cayenne pepper, salt to the taste, butter size of an egg
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