Mayonnaise Dressing

Ingredients

• the yelks of three uncooked eggs
• one table-spoonful of sugar
• one table-spoonful of dry mustard
• one-tenth of a tea-spoonful of Cayenne pepper
• one tea-spoonful of salt
• one-fourth of a tea-cupful of vinegar
• the juice of half a lemon
• one pint of best salad-oil
• one tea-cupful of whipped cream

Method

1. 1

   Beat eggs, mustard, sugar, salt, and Cayenne until light and thick.

2. 2

   Gradually add oil until thick, then add faster until fully incorporated.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 65. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING. Take the yelks of three well-beaten eggs, half a tea-cupful of melted butter, half a tea-cupful of sweet milk, one tea- cupful of vinegar, half a tea-spoonful of mixed mustard, one tea-spooDful of sugar, and one-fourth of a tea-spoonful of salt ; boil two or three minutes. Mrs. G. H. Hotter. MAYONNAISE DRESSING. Take the yelks of three uncooked eggs, one table-spoonful of sugar, one table-spoonful of dry mustard, one-tenth of a tea-spoonful of Cayenne pepper, one tea-spoonful of salt, one-fourth of a tea-cupful of vinegar, the juice of half a lemon, one pint of best salad-oil, and one tea-cupful of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.