Picnic
Boiled Dressing II
Boiled Dressing II 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.
- Yolks 4 eggs
- ½ cup olive oil
- 4 tablespoons vinegar
- 1 tablespoon lemon juice
- 1½ teaspoons salt
- 3 teaspoons powdered sugar
- 1 pint whipped cream
Historical transcription
Source method
- 1
Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.
Nutrition pending
No invented nutrition numbers.
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