Salad Dressing with Oil

Ingredients

• yolks of three eggs
• three tablespoons of olive oil
• one-half tablespoon mustard
• two tablespoons flour
• one tablespoon sugar
• one-half cup vinegar
• a dash of red pepper

Method

1. 1

   Heat vinegar alone, then add other ingredients, let come to a boil.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 37. The excerpt below is the record exactly as published.

one-half cup vinegar, three eggs beaten very light and stirred into cream, with the other ingredients cook until thick as cold honey, while still on the stove add butter the size of a walnut, salt ami cay¬ enne to taste, co(d before using. MAYONNAISE DRESSING. Two cups vinegar, the yolks of six eggs, one tablespoon sugar, one teaspoon of each, salt, mu.stard and pepper, beat alt together, set on the stove and stir constantly until it comes to a boil, let it cool and can what you do not need for present use, it will keep a long while, when ready to use it add one cup of cream. Mrs, G. K. Holbien. SALAD DRESSING WITH OIL. Yolks of three eggs, three tablespoons of olive oil, one-half tablespoon mustard, two tablesp(H)ns flour, one tablespoon sugar, tea.spoon salt, one lialf cup vine¬ gar, a dash of red pepper

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