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New England cookbook, 1880s
Page 88
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Agnes' Salad Dressing 3 eggs (Break into a bowl 3 tablespoons Vinegar 1 " Sugar 1 " Mustard 1 Teaspoon Salt a little cayenne. Beat all together with egg beater add butter size of an egg and cook in a double boiler. stir constantly When cold add cream unti it is just the right consistancy
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Agnes' Salad Dressing 3 eggs (Break into a bowl 3 tablespoons Vinegar 1 " Sugar 1 " Mustard 1 Teaspoon Salt a little cayenne. Beat all together with egg beater add butter size of an egg and cook in a double boiler. stir constantly When cold add cream unti it is just the right consistancy
Szathmary Culinary Manuscripts and Cookbooks
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