Very Good With Lobster or Chicken Salad
A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).
A historical recipe
The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Method
- 4 yolks of eggs ¾ cup of sour cream 2 tbsps.
- of vinegar ¼ tsp.
- ground mustard 1 pinch of white pepper 1 pinch of salt 1 pinch of sugar ½ pt.
- of thick, sour whipped cream Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in a double boiler, stirring constantly until it thickens.
- When the gravy is cold, add sour whipped cream.
- Remarks: You may peel a dill pickle, chop it very fine and add to the dressing.
- No.
- 44—MAYONNAISE DRESSING No.
- 3.