Mayonnaise Dressing
From The art of cookery, 1899
Serves 16
An assistant can help pour the oil slowly.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 128. The excerpt below is the record exactly as published.
the yolk of the ^g% into the cup and beat it for a few seconds before adding any oil. Beat in the oil, a few drops at a time, until it shows that it is combining perfectly with the ^%%, then add more freely. When the mixture becomes too stiff to beat easily add, one at a time, two teaspoonfuls of lemon juice or vinegar, which will thin it. Beat in more oil until again very stiff, when thin with acid as before. By thus alternating the oil and acid, a quart or more of oil may be made into a light, thick, cream-colored dressing with only one ^%% yolk. With an assistant to pour the oil, very slowly at first and more freely afterward, one Salad- Making. 281 can convert a large bottle of oil into a deliciously smooth, thick mayonnaise dressing in five minutes. To each cup of dressing add a teaspoonful of Seasoning No. i
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Cook this with the app: pantry check, scaling, and the assistant.