Mayonnaise Dressing

Ingredients

• Yolks of five eggs
• four tablespoons sugar
• one tablespoon salt
• one teaspoon mustard
• one small cup vinegar
• one tablespoon of butter

Method

1. 1

   Heat vinegar and butter to boiling, pour over eggs and sugar, boil until thick.

2. 2

   Thin with cream when ready to use.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 62. The excerpt below is the record exactly as published.

Mayonnaise Dressing. One tablespoon mustard, one tablespoon salt, one tablespoon sugar, one tablespoon butter, mix to a paste, three eggs beaten together, one-half cup vinegar, one cup sweet milk, one table- spoon flour, add milk last and cook in a double boiler to a thick cream; pour over chopped cabbage or potatoes and celery, add milk slowly to prevent curdling. Mrs. J. A. Sanford. Mayonnaise Dressing. Thicken half a pint of milk with two tablespoons of corn corn starch, then add the yolks of two eggs and two tablespoons melted butter, cool and add one tablespoon of vinegar, salt to taste. Mrs. Jennie Boyer Huffman. Mayonnaise. Six hard boiled eggs (yolks), four tablespoons mixed mus- tard, one teaspoon salt, one teaspoon sugar, ten tablespoons vinegar, ten tablespoons rich cream, one teaspoon celery seed, slice cold fowl, or other delicate meat, and lay in the above mix- ture two or three hours before tea, wash lettuce and put on ice, just before tea is ready lay alternate layers of meat and lettuce, leaving lettuce on top, pour dressing over whole; good. Ella Wheeler, Antioch. Mayonnaise Dressing. Yolks of five eggs, four tablespoons sugar, one tablespoon salt, one teaspoon mustard, one small cup vinegar, one table- spoon of butt

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