Mayonnaise

Ingredients

• Yolks of four eggs
• half cup vinegar
• half cup sweet milk
• one teaspoon sugar
• butter size of an egg
• one pint whipped cream

Method

1. 1

   Cook in double boiler until thick, and when cold stir in cream.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 52. The excerpt below is the record exactly as published.

Mayonnaise Dressing. — Yolks of four eggs, half teacup of melted butter, one teaspoon of dry mustard, half teaspoon of salt, mix salt and mustard in a half cup of vinegar, three- quarters of cup of cream, two teaspoons of sugar. Beat eggs HOW WE COOK IN TENNESSEE. 91 first, then put in butter and beat till smooth ; add mustard and salt and vinegar and then cream. Set in a pan of boiling water and cook till it thickens. Pour off and set in a cool place. — Mary E. Timberlake. Mayonnaise. — Yolks of four eggs, half cup vinegar, half cup sweet milk, one teaspoon sugar, mustard and salt to taste, but- ter size of an egg, one pint whipped cream. Cook in double boiler until thick, and when cold stir in cream. — Mrs. Thos. Polk. Mayonnaise Dressing. — Yolks of six eggs, two teaspoonfuls of mustard, one teaspoonful of salt, one cup of sugar, one table- spoonful of butter, one cup of vinegar, three cups of butter- milk. Mix cold, then put over the fire. When boiling add one more cup of buttermilk, to which has been added three table- spoonfuls of flour. Cook till thick. — Mrs. P. C. Callahan. Mayonnaise Dressing. — Put in saucepan a lump of butter size of an egg

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