Picnic
Cream Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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.
- 1 teaspoon mustard
- 1 teaspoon salt
- 2 teaspoons flour
- 1½ teaspoons powdered sugar
- Few grains cayenne
- 1 teaspoon melted butter
- Yolk 1 egg
- ⅓ cup hot vinegar
- ½ cup thick cream
Historical transcription
Source method
- 1
Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, 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.