{"id":7139,"slug":"mustard-dressing","title":"MUSTARD DRESSING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Yolk of one hard-boiled egg","Two teaspoons of French mustard","Salt","Pepper","Little sugar","A little oil","A little vinegar","White of the egg, cut in pieces"],"ingredients_norm":["yolk of hard boiled egg","french mustard","salt","pepper","little sugar","little oil","little vinegar","white of the egg"],"steps":["Take yolk of one hard-boiled egg and rub smooth in a bowl.","Add two teaspoons of French mustard, salt, pepper, and little sugar.","Add a little oil, and then a little vinegar.","Garnish top with the white, cut in pieces."],"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:w42:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"74a728e64d9ae0d751a32366ffff1cf8b3cbaeaf67aca239b24eb3698b00c07d","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/mustard-dressing"}