Sour Cream Dressing

Ingredients

• one cup sour cream
• three eggs
• two tablespoons sugar
• one tablespoon mustard
• one-half cup vinegar
• butter size of an egg

Method

1. 1

   Mix sour cream and beaten eggs.

2. 2

   Dissolve sugar and mustard in vinegar, add to cream and eggs, cook until thick in a double boiler, then add butter and cook a few minutes longer.

As published

This recipe was extracted from Council cook book (1908), page 29. The excerpt below is the record exactly as published.

One teaspoon mustard, one teaspoon salt, little cayenne, yolks two eggs, four tablespoons lemon juice, one and one-half cups olive oil. Mix dry ingredients, add egg yolks and one teaspoon lemon juice, stir thoroughly; add oil at first, drop by drop; as mixture thickens, add lemon juice and oil alter- nately until all ingredients are used. (Vinegar may be used in place of lemon juice.) Mayonnaise With Whipped Cream. When you are in want of a large quantity of dressing, mayonnaise or French, add one pint of whipped cream to your prepared dressing, stirring thoroughly, just before ready to serve. A Green Mayonnaise Dressing. Chop very fine sufficient parsley to make one tablespoon. Put it in a bowl and rub with the back of a spoon until it is reduced to a paste ; during the rubbing, add four or five drops of alcohol. Stir into mayonnaise, and it is ready for use. Attractive. Sour Cream Dressing. Mix one cup sour cream and three eggs, well beaten. Dissolve two tablespoons sugar and table- spoon mustard in one-half cup vinegar; salt, pepper, and paprika to taste, and then stir slowly into cream and eggs. Put in double boiler, cook until thick, then add butter size of an egg

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