Picnic
Oil Dressing I
A portable historic recipe using “hard-boiled” eggs, 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.
- 4 “hard-boiled” eggs
- 4 tablespoons oil
- 4 tablespoons vinegar
- ½ tablespoon sugar
- ½ teaspoon mustard
- ½ teaspoon salt
- Few grains cayenne
- White 1 egg
Historical transcription
Source method
- 1
Force yolks of “hard-boiled” eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg 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.