Mayonnaise Dressing
From The Pennsylvania German cook book, 1902
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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 37. The excerpt below is the record exactly as published.
mayonnaise dressing on top. Put parsley and lobster claws around the edges, and capers and ponndeil coral over the dressing. CHICKEN SALAD. Cut chicken in small hits, and mix with French dressing a little celery cut fine. Then serve on lettuce leaves, and cover with mayonnaise dressing. NASTURTIUM SALAD. Take tender buds, leaves, seed pods and stems, a few hard boiled eggs, a few stems of celery, chop each seperately, and arrange in a glass dish, cover with may¬ onnaise dre.ssing. Garnish with leaves and flowers. BANANA SALAD. Cut bananas into dice and cover with French dressing. MAYONNAISE DRESSING. One cup sour cream, two tablc^piKHis sugar, tw<* tablesp(M»ns (scant) mustard, one-half cup vinegar, three eggs beaten very light and stirred into cream, with the other ingredients cook until thick as cold honey, while still on the stove add butter the size of a walnut, salt ami cay¬ enne to taste, co(d before using. MAYONNAISE DRESSING. Two cups vinegar, the yolks of six eggs, one tablespoon sugar
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