Plain Cooked Dressing

Name: Plain Cooked Dressing
Yield: 4 servings
Ingredients: 1/2 tablespoon salt; 1 egg or 2 egg yolks, slightly beaten; 1 teaspoon mustard; 1/2 tablespoon sugar; 1/2 tablespoon butter; Few grains cayenne; 1/2 cup milk; 2 tablespoons flour; 1/4 cup vinegar

From Boston Cooking-School cook book, 1896

Serves 4

For a thinner dressing, use one egg yolk.

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 205. The excerpt below is the record exactly as published.

PLAIN COOKED DRESSING Y{ tablespoon salt 1 egg or 2 egg yolks, slightly 1 teaspoon mustard beaten eas 24 tablespoon sugar 2 tablespoons butter Few grains cayenne 34 cup milk 2 tablespoons flour Y4 cup vinegar

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