Mayonnaise Dressing II
From Scientific cooking with scientific methods, 1911
Serves 2
With the first mixture you can make two (or even more) cupfuls of fine stiff Mayonnaise that will hold its shape.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 123. The excerpt below is the record exactly as published.
Mayonnaise Dressing II. Yolk 1 egg. 1 teaspoon Colman's mustard. yo teaspoon salt. 14 teaspoon pepper. 1 tablespooa vinegar. 3 tablespoons oil
Cook this with the app: pantry check, scaling, and the assistant.