Cream Dressing II

Ingredients

• 1 teaspoon mustard
• 1 teaspoon salt
• 2 teaspoons flour
• 1½ teaspoons powdered sugar
• Few grains cayenne
• 1 teaspoon melted butter
• Yolk 1 egg
• ⅓ cup hot vinegar
• ½ cup thick cream

Steps

1. Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.

More recipes with mustard, flour, powdered sugar, cayenne pepper, butter, eggs, vinegar or cream

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.