{"id":7155,"slug":"dressing-for-cold-slaw","title":"DRESSING FOR COLD SLAW","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of two eggs","one tablespoon of sugar","one teaspoon of pepper","one-half teaspoon of salt","dry mustard","one cup of vinegar","sliced onions (optional)"],"ingredients_norm":["egg yolk","sugar","pepper","salt","dry mustard","vinegar","onion"],"steps":["Beat the yolks of two eggs until light.","Add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard.","Pour one cup of vinegar over, stir well and pour over the slaw.","This dressing may be cooked over boiling water if so desired.","Care must be taken in adding the vinegar gradually, and add sliced onions to the salad."],"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/12350","source_ref":"pg:12350:w43:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"639e648c1f64d666f3d322b09136a08fab462a159ed540d0e78b03faed884525","created_at":"2026-08-02T16:58:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/dressing-for-cold-slaw"}