vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 88. The excerpt below is the record exactly as published.
MAYONNAISE DRESSING. Mrs. W. B. Ricketts. Two eggs well beaten^ one small tablespoonful sugar, one teaspoonful mustard (scant) , one-half cup vinegar, one-third cup of water, two teaspoonfuls corn- starch. Cook in steamer, stir until thickened. Add piece of butter size of an egg
Cook this with the app: pantry check, scaling, and the assistant.