Picnic
Boiled Dressing I
Boiled Dressing I from the 1910 table, preserved for modern discovery with its original citation.
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.
- ½ tablespoon salt
- 1 teaspoon mustard
- 1½ tablespoons sugar
- Few grains cayenne
- ½ tablespoon flour
- Yolks 2 eggs
- 1½ tablespoons melted butter
- ¾ cup milk
- ¼ cup vinegar
Historical transcription
Source method
- 1
Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.