Egg Dressing

Ingredients

• yolks of 2 hard-boiled eggs
• 14 teaspoon Blue Ribbon mustard
• 14 teaspoon Blue Ribbon mustard
• 1 teaspoon sugar
• V4 teaspoon of Blue Ribbon pepper
• about two tablespoons salad oil
• 4 tablespoons lemon juice

Method

1. 1

   Rub yolks to a paste, add mustard, salt, sugar, and pepper.

2. 2

   Mix in salad oil or cream, then add lemon juice.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 34. The excerpt below is the record exactly as published.

1 teaspoon Blue Ribbon mustard, 1 tea- spoon salt, 144 teaspoon Blue Ribbon cayenne, 1 tablespoon sugar, 14% tablespoons flour, yolks of two eggs, 2 tablespoons of melted butter, 1 cup of milk, 44 cup of vinegar. Mix dry ingredients in double boiler, add beaten egg yolks, butter, and milk, cook over boiling water, stirring constantly. Remove from fire, cool, and add vinegar. Fruit Salad Dressing, No. 1—To boiled salad dressing, add 1 cup whipped cream just before serving. Fruit Salad Dressing, No. 2—3 egg yolks, 4% cup of honey, 4 cup of salad oil, 44 teaspoon of salt, few grains Blue Ribbon paprika, 3 table- spoons lemon juice, 1 cup whipped cream. Beat yolks in a sauce-pan, heat honey to boiling, pour into yolks, stirring constantly. Return to fire for one minute, still beating, remove, and beat for about 5 minutes or until thick. Add salt, oil, and paprika, and beat 2 minutes longer. Let cool, add lemon juice, and just before serving fold in the whipped cream. 60 Blue Ribbon Cook Book Egg Dressing—Rub to a paste the yolks of 2 hard-boiled eggs. Add 14 teaspoon each of Blue Ribbon mustard and salt, 1 teaspoon sugar, with V4 teaspoon of Blue Ribbon pepper; drop in about two tablespoons salad oil or sweet cream, and add 4 tablespoons lemon juice

Cook this with the app: pantry check, scaling, and the assistant.