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Picnic
Oil Dressing I
A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.
PicnicLunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 “hard-boiled” eggs
- 4 tablespoons oil
- 4 tablespoons vinegar
- ½ tablespoon sugar
- ½ teaspoon mustard
- ½ teaspoon salt
- Few grains cayenne
- White 1 egg
Make it happen
Directions
- 1
Force yolks of “hard-boiled” eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.