Mayonnaise Dressing, No. 2
From The Pattern cook-book, 1890
Serves 4
If the dressing breaks, stir in a well-beaten yolk of an egg to smooth it out.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 129. The excerpt below is the record exactly as published.
MAYONNAISE DRESSING, NO. 2. One egg-yolk (raw). One egg-yolk (cooked). One-half cupful of oil. Vinegar to thin. One-half tea-spoonful of made mustard. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half tea-spoonful of sugar. Six drops of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.