MRS. JAS. BOYLAN'S COOKED DRESSING FOR CHICKEN SALAD MIXED WITH MAYONNAISE
From Raleigh recipe book, 1925
Attributed to Mrs. Claiborn Carr, Durham, N. C.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 19. The excerpt below is the record exactly as published.
MRS. JAS. BOYLAN'S COOKED DRESSING FOR CHICKEN SALAD MIXED WITH MAYONNAISE Yellows of three eggs i/^ cup vinegar 2 teaspoons flour beaten into !/> cup water eggs Add this to eggs and flour Put mixture on stove in double boiler and cook until thick as custard. Into this put lump of butter and 1 teaspoon salt, dash red pepper, dash black pepper
Cook this with the app: pantry check, scaling, and the assistant.