Salad Dressing

Ingredients

• six eggs
• six tablespoons of softened butter
• two even teaspoons of mustard
• twelve tablespoons of vinegar
• one even teaspoon of salt

Method

1. 1

   Boil eggs for eight minutes, then cool.

2. 2

   Rub yolks smooth, add butter gradually while beating.

3. 3

   Stir in mustard and vinegar, adjusting thickness as needed.

4. 4

   Mix carefully before serving.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 26. The excerpt below is the record exactly as published.

salad dressing in the fore part of the day for the evening. The broth that is left will make a nice little soup. Salad Dressing. Boil six eggs eight minutes, then drop them one minute into cold water (which prevents the outside of yolk from turning green). Rub the mealy yolks smooth with a silver spoon and in an earthen dish, add gradually, beating well, one even teaspoon of Salt the last thing, six tablespoons of softened butter; two even teaspoons of mustard, twelve tablespoons of vinegar

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