Picnic
Cream Dressing I
Cream 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
- ½ tablespoon mustard
- ¾ tablespoon sugar
- 1 egg slightly beaten
- 2½ tablespoons melted butter
- ¾ cup cream
- ¼ cup vinegar
Historical transcription
Source method
- 1
Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly 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.