Mayonnaise Dressing

Ingredients

• one teacup of vinegar
• one teaspoonful of mustard
• half teaspoonful of salt
• two teaspoonfuls of sugar
• a cup of sweet milk
• yolks of four eggs
• half cup of whipped cream

Method

1. 1

   Mix these ingredients, boil in double boiler until thick, then add whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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. When melted add one tablespoonful flour, and when smooth add one teacup milk or water ; let come to a boil. Have ready three well beaten eggs, one teacupful vinegar, one teaspoonful sugar, half salt and one scant teaspoonful Cole- man's mustard. Stir in with other ingredients in saucepan, and when it thickens to the consistency of cream, strain and set aside to cool. — Mrs. J. E. Ryley. Mayonnaise Dressing. — One teacup of vinegar, one teaspoon- ful of mustard, half teaspoonful of salt, two teaspoonfuls of sugar, or more if desired. Mix these ingredients, adding a cup of sweet milk and yolks of four eggs. Boil in double boiler until thick, then add half cup of whipped cream

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