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M. E. Ludwig cookbook, 1910
Page 53
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syrup, shaking them continually over a slow fire till they are done. If properly prepared the slices will be almost transparent. Mayonnaise Yolk of 1 egg 1/2 tsp. salt Dash cayenne 1 c. olive oil 1 1/2 tsp lemon juice Let the oil & egg be thoroughly chilled before beginning to make mayonnaise Have yolk free from whites & add oil drop by drop. after dressing has become a little thick alternate oil & vinegar If more is desired with care more oil can be added to the egg which gives more sauce.
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syrup, shaking them continually over a slow fire till they are done. If properly prepared the slices will be almost transparent. Mayonnaise Yolk of 1 egg 1/2 tsp. salt Dash cayenne 1 c. olive oil 1 1/2 tsp lemon juice Let the oil & egg be thoroughly chilled before beginning to make mayonnaise Have yolk free from whites & add oil drop by drop. after dressing has become a little thick alternate oil & vinegar If more is desired with care more oil can be added to the egg which gives more sauce.
Szathmary Culinary Manuscripts and Cookbooks
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