Recipe For Cooked Salad Dressing
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 282 of 825.
(Annie P. Doughty, Boston)
1 tablespoonful of mustard. 1 cup of vinegar. 1/4 cup of sugar. 1 cup of sweet or sour cream. 1/4 cup of butter. 3 beaten eggs. 1 teaspoonful of salt. A few grains of cayenne.
Cream together the butter, sugar, and spices; add the beaten eggs and cook in the hot cream; when the mixture begins to thicken, add the vinegar, a few drops at a time, until all is used. Beat the mixture constantly and remove from the water, occasionally, to avoid overheating.