Salad Dressing (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 6
If using hot for fish sauce, add cream carefully to avoid curdling.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.
alad Dressing* (1). Beat 3 eggs together, mix | teaspoonful dry mus- tard, pepper and salt to taste, 1 dessert-spoonful sugar, 1 tablespoonful butter, i cup vinegar to- gether, and add to the eggs. Turn into a double boiler, and stir till thick. Cool, and thin with cream or milk when wanted
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