Picnic
Boiled salad dressing
Boiled salad dressing, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into three well-beaten eggs stir a cupful of vinegar, a tablespoonful of sugar, two .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into three well-beaten eggs stir a cupful of vinegar, a tablespoonful of sugar, two saltspoonfuls of salt, a dash of paprika, and a small teaspoonful of French mustard.
- Beat thoroughly, turn into a saucepan, stir steadily until the boil begins, and add a teaspoonful of butter.
- Beat for two minutes and set aside to cool.
- When cold put in the ice-box, where it will keep a week or ten days.
Historical transcription
Source method
- 1
Into three well-beaten eggs stir a cupful of vinegar, a tablespoonful of sugar, two saltspoonfuls of salt, a dash of paprika, and a small teaspoonful of French mustard. Beat thoroughly, turn into a saucepan, stir steadily until the boil begins, and add a teaspoonful of butter. When this melts remove the dressing from the fire. Beat for two minutes and set aside to cool. When cold put in the ice-box, where it will keep a week or ten days.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.