vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Summer Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
The above recipe will serve 25 people.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 50. The excerpt below is the record exactly as published.
Summer Salad. 12 egg yolks. 1 pint vinegar. 2 tablespoons of flour. 2 teaspoons salt. 2 teaspoons mustard. Butter size of an egg (large). Boil this mixture until thick. When cold and ready to serve (having been on ice), add a cupful of whipped cream
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