Salad Dressing

Ingredients

• Yolks of 4 eggs
• 1 cup of cream
• 1% pints of vinegar
• 1 tablespoon of salt
• nearly I/2 cup of sugar
• 1 heaping tablespoon of mustard
• 1 cup butter
• I/2 teaspoon of cayenne pepper

Method

1. 1

   Beat eggs light, add sugar, mustard, cream, butter, salt and pepper; stir well, then boil the vinegar and pour boiling hot into the mixture and beat well.

2. 2

   If bottled this dressing will keep for some time.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.

Salad Dressing. The yolks of 3 eggs, 1 teaspoon of mustard made into a paste with hot water, juice of 2 lemons, 1 teaspoon of salt, 1 teacup of sweet cream. Cook eggs, mustard and lemon juice in a double boiler until thick ; set aside to cool, then add the cream slowly, little at a time. Place on ice. This is nice served with asparagus salad. Salad Dressing. Yolks of 4 eggs, 1 cup of cream, 1% pints of vinegar, 1 table- spoon of salt, nearly I/2 cup of sugar, 1 heaping tablespoon of mus- tard, 1 cup butter, I/2 teaspoon of cayenne pepper

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