AuthorRetroRuth
Rating

From Detroit Times Cookbook, 1935

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 1 tsp dry mustard
 1 tsp salt
 cayenne pepper
 2 tbsp fat or oil
 1 tsp sugar
 2 eggs, beaten
 ½ cup hot vinegar
 1 cup cream

1

Beat eggs, add dry ingredients, cream and hot vinegar, slowly. Cook over hot water in a double boiler, stirring constantly until thickened. Add fat and stir until well blended.

Ingredients

 1 tsp dry mustard
 1 tsp salt
 cayenne pepper
 2 tbsp fat or oil
 1 tsp sugar
 2 eggs, beaten
 ½ cup hot vinegar
 1 cup cream

Directions

1

Beat eggs, add dry ingredients, cream and hot vinegar, slowly. Cook over hot water in a double boiler, stirring constantly until thickened. Add fat and stir until well blended.

Cream Dressing

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