Salad Dressing

Ingredients

• the yolks of two hard boiled eggs
• two tablespoonsful of white sugar
• one teaspoonful of salt
• one of mustard
• half a teaspoonful of white pepper
• two well beaten eggs
• three tablespoonsful of melted butter
• half a cupful of vinegar

Method

1. 1

   Take the yolks of two hard boiled eggs, mash fine in a bowl; add two tablespoonsful of white sugar, one teaspoonful of salt, one of mustard, and half a teaspoonful of white pepper.

2. 2

   When thoroughly mixed, add two well beaten eggs, three tablespoonsful of melted butter, and half a cupful of vinegar.

3. 3

   Set the bowl over the tea-kettle, or on the stove in a dish of hot water, and cook until it thickens.

4. 4

   Remove from the stove and when cold stir in two-thirds of a cupful of thick sweet cream.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 52. The excerpt below is the record exactly as published.

Salad Dressing. Take the yolks of two hard boiled eggs, mash fine in a bowl; add two tablespoonsful of white sugar, one teaspoonful of salt, one of mustard, and half a teaspoonful of white pepper. When thoroughly mixed, add two well beaten eggs, three tablespoonsful of melted butter, and half a cupful of vinegar

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