Ingredients:
- Yolks of 6 eggs
- 1 cup cider vinegar
- 1 cup white sugar
- 1 Tablespoon pure mustard
- 1/4 pound butter
- 1 teaspoon salt
- 2 cups water
- 2 Tablespoons corn starch
Preparation:
Put the water and vinegar in granite iron vessel, and let come to a boil. Beat the rest of the ingredients to a cream; stir this into the vinegar rapidly to prevent burning. Put in self-sealing can, and keep in a cool place.
Recipes 1894 Style | Salads 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
