Picnic
Oil 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.
- 1½ teaspoons mustard
- 1 teaspoon salt
- 2 teaspoons powdered sugar
- Few grains cayenne
- 2 tablespoons oil
- ⅓ cup vinegar diluted with cold water to make one-half cup
- 2 eggs, slightly beaten
Historical transcription
Source method
- 1
Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water 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.