{"id":7143,"slug":"dressing-for-lettuce","title":"DRESSING FOR LETTUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Yolks of two hard-boiled eggs","One teaspoon of salad oil or melted butter","One-half teaspoon of salt","One-half teaspoon of prepared mustard","Very little pepper","Two tablespoons of white sugar","One-half teacup of vinegar"],"ingredients_norm":["yolks of hard boiled egg","salad oil or melted butter","salt","prepared mustard","little pepper","white sugar","vinegar"],"steps":["Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops at a time.","Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of white sugar.","Stir very hard, then pour in gradually one-half teacup of vinegar."],"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:w42:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"35888542fb7389ceff569826e6af007a05489a2de9b361fbe25eced9686ae8f2","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-lettuce"}