Salad Dressing
From The new Kentucky home cook book, 1884
Serves 1
Nice dressing for raw or cove oysters, chicken salad, or cold mutton.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 64. The excerpt below is the record exactly as published.
SALAD DRESSING. Beat the yelks of eight eggs, and add to them one cupful of sugar, one table-spoonful of salt, a table-spoonful of mus- tard, a table-spoonful of black pepper, a little Cayenne pep- per, and a cupful of cream ; mix thoroughly. Boil a cup- ful of butter in one-half pint of vinegar; pour this upon the mixture, and stir well. When cold, put it in bottles. This dressing will keep for weeks in the hottest weather. Mrs. W. K. Griffith. SALAD DRESSING. Take the yelks of eight eggs, half a pound of butter, one tea-cupful of vinegar, one table-spoonful of mixed mustard, half a tea-spoonful of salt, half a tea-spoonful of pepper, and one tea-spoonful of celery-seed
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Cook this with the app: pantry check, scaling, and the assistant.