Salad Dressing with Yolks of Eggs

Ingredients

• Yolks of 3 eggs
• level teaspoon cornstarch
• % teaspoon dry mustard
• % of a cup of milk
• cayenne to taste
• salt to taste
• 2 tablespoons vinegar
• butter the size of an egg

Method

1. 1

   Rub yolks, mustard, and cornstarch together, add vinegar and stir, then the milk and stir again.

2. 2

   Place on the fire and boil until thickened.

3. 3

   Remove from fire and add butter.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 14. The excerpt below is the record exactly as published.

2 tablespoons vinegar; 1 teaspoon salt; 1 saltspoon of black pepper. Put milk on to boil. Moisten starch with a little cold milk, add to hot milk, stir constantly until it thickens; then add yolks of the eggs well beaten; cook one minute, not longer. Take from fire and add salt, butter, pepper and vinegar. When cold it is ready to use. Very good. Salad Dressing with Yolks of Eggs.—Yolks of 3 eggs; level tea- spoon cornstarch; % teaspoon dry mustard; % of a cup of milk (sour is preferable); cayenne and salt to taste; 2 tablespoons of vinegar; butter the size of an egg

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