{"id":3796,"slug":"cream-dressing","title":"CREAM DRESSING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 hard cooked egg yolks.","1 teaspoon salt.","Few grains cayenne.","1 teaspoon mustard.","2 tablespoons vinegar.","Few drops onion juice or 1 teaspoon finely chopped chives.","1-1/2 cups thick cream."],"ingredients_norm":["hard cooked egg yolk","salt","few grains cayenne","mustard","vinegar","few drops onion juice or teaspoon finely chopped chive","thick cream"],"steps":["Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives.","Whip cream until stiff, and add a little at a time to first mixture, beating constantly.","When all is used, sprinkle in a few grains cayenne or paprika."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:45","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c2397d932cbc165c4962cdf094a17587efb33344326919b67a943e9bcf1c714","created_at":"2026-08-02T15:44:02Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-dressing"}