Mayonnaise Dressing
From The household cook book, 1902
Serves 1
Take special pains in hot weather to have both ingredients and utensils ice cold.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 156. The excerpt below is the record exactly as published.
MAYONNAISE DRESSING.— Break the yolks of 2 raw eggs in a soup plate, beat smooth with a silver fork, and add oil, a few drops at a time, until it begins to thicken, when it can be added 'n SALADS 205 larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick, add a few drops of vin- egar, beat smooth again, and then add 1 teaspoon of salt, a level saltspoon of mustard, and a dust of cayenne
Cook this with the app: pantry check, scaling, and the assistant.