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M. E. Ludwig cookbook, 1910
Page 15
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Mayonnaise Dressing 1 tsp mustard 1/2 yolk egg " " salt (scant) 1 tbsp acid 1/2 c. oil Break up yolk, add oil drop by drop until dressing is very thin '/c parts of acid. Alternate oil and acid until all is used add seasoning with the last of the oil. If it curdles take a fresh yolk of egg and to it add the curdled dressing (little at a time) For meat 185F is simmering point 160 (albumen Beef extract is stimulating is nourishing cranberry Jelly 1 qt. cranberries 1 pt. sugar 1 c. hot water Look over fruit and discard soft berries. Add hot water & cook covered until soft enough to press through sieve. add sugar, stir until dissolved & cook slowly until a little dropped on a clean cold dish will harden.
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Mayonnaise Dressing 1 tsp mustard 1/2 yolk egg " " salt (scant) 1 tbsp acid 1/2 c. oil Break up yolk, add oil drop by drop until dressing is very thin '/c parts of acid. Alternate oil and acid until all is used add seasoning with the last of the oil. If it curdles take a fresh yolk of egg and to it add the curdled dressing (little at a time) For meat 185F is simmering point 160 (albumen Beef extract is stimulating is nourishing cranberry Jelly 1 qt. cranberries 1 pt. sugar 1 c. hot water Look over fruit and discard soft berries. Add hot water & cook covered until soft enough to press through sieve. add sugar, stir until dissolved & cook slowly until a little dropped on a clean cold dish will harden.
Szathmary Culinary Manuscripts and Cookbooks
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