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Picnic
Cream Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
PicnicLunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 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
Make it happen
Directions
- 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.