Swiss Dressing
From The new practical housekeeping, 1890
Serves 1
For a foam dressing, stir in whipped egg white before serving.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 491. The excerpt below is the record exactly as published.
Swiss Dressing, — Mash the yolks of four hard-boiled eggs, with two teaspoons each white pepper and made mustard, one of salt and a pinch of cayenne ; add three tablespoons melted butter or salad oil, a few drops at a time, and when smooth stir in a well-beaten egg, and gradually add cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.