Salad Cream
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 23. The excerpt below is the record exactly as published.
SALAD CREAM. Mix one half tablespoonful of mustard and salt (each) and one tablespoonful of sugar with one egg, slightly beaten. Pour on this three fourths cup of cream and one fourth cup of scalded vinegar with two and a half table- spoonfuls melted butter
Cook this with the app: pantry check, scaling, and the assistant.