Souffle of Vinegar Sauce
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 70. The excerpt below is the record exactly as published.
Souffle of Vinegar Sauce Sauce de Vinaigrette soufflee Take two cups white aspic jelly; flavor with Tarragon vinegar and lemon juice, add two tablespoons Mazola oil
Cook this with the app: pantry check, scaling, and the assistant.