Salad Dressing

Ingredients

• Two eggs
• tablespoon sugar
• one-half teaspoon salt
• one-fourth teaspoon pepper
• one-half teaspoon mustard
• three-fourths cup vinegar
• teaspoon butter

Method

1. 1

   Boil all together, stirring until it begins to thicken.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.

Salad Dressing. Three eggs, one small cup vinegar, one level teaspoon each mustard and salt, one-fourth teaspoon pepper, level tablespoon flour, large tablespoon butter, one-half cup cream, sweet or sour; cook in double boiler, add butter, then cream, after cook- ing other ingredients. Cream Dressing — For Potato or Lettuce Salad. Yolks of four hard-boiled eggs crushed to a powder, about a fourth teaspoon dry mustard, half a teaspoon salt, three tea- spoons powdered sugar, a small teacupful rich cream added by degrees, lastly vinegar to taste and a little pepper. A slice of onion allowed to remain in the dressing for a while is an improve- ment. Mrs. Stevenson. Salad Dressing. Two eggs, tablespoon sugar, one-half teaspoon salt, one- fourth teaspoon pepper, one-half teaspoon mustard, three- fourths cup vinegar, teaspoon butter

Cook this with the app: pantry check, scaling, and the assistant.