Lobster Salad Dressing
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.
LOBSTER SALAD DRESSING. One tablespoonful of mixed mustard, one teaspoonful of salt, black and red pepper to season well; yolks of two raw eggs, one pint of sweet oil, well mixed with the eggs, a little at a time, one wineglassful of vinegar, well mixed, a little at a time; as you are mixing the oil with the vinegar, dissolve the yolks of two hard, boiled eggs with a cruet of vinegar; mix this with the above, add one tablespoonful of cream
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