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Roquefort Cheese Dressing

From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930).

Source and licence

From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930), printed page 463, digitised by the Internet Archive: https://archive.org/details/1930-the-boston-cooking-school-cook-book-1896-fannie-merritt-farmer

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 2 tablespoons Mayonnaise French Dressing (p.
  2. 456) 2 tablespoons Roquefort cheese, 24 teaspoon Worcestershire Sauce Mix Mayonnaise and cheese and add French Dressing very slowly;
  3. then add Worcestershire Sauce.
  4. Cream cheese or cream cheese with Roquefort flavor may be used in place of Roquefort.