Preserved exactly as written in the original source
Beat well two eggs
Add one-half cup sugar, one teaspoon flour, one-quarter cup pineapple juice, one-quarter cup lemon juice
Modern guidance to help you succeed with this vintage recipe
This is a cooked custard-style dressing where eggs act as an emulsifier and thickener. When heated, egg proteins unfold and bond with water molecules, creating a thick, creamy texture. The small amount of flour acts as additional insurance against curdling by absorbing excess moisture and stabilizing the emulsion. The acidity from citrus juices denatures the egg proteins slowly, creating a tangy, thick dressing while preventing the metallic taste that can develop in egg-based sauces.
This dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Whisk well before using as it may separate slightly during storage. The dressing will thicken considerably when chilled; thin with a tablespoon of pineapple juice or water if needed.
Store in an airtight container in the refrigerator for up to 5 days. Because this contains raw eggs that are gently cooked, proper refrigeration is essential for food safety. Do not leave at room temperature for more than 2 hours. Whisk before serving and adjust consistency with additional juice if needed.
AI-generated tips from Chef Cecil's culinary database
This dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Whisk well before using as it may separate slightly during storage. The dressing will thicken considerably when chilled; thin with a tablespoon of pineapple juice or water if needed.
Store in an airtight container in the refrigerator for up to 5 days. Because this contains raw eggs that are gently cooked, proper refrigeration is essential for food safety. Do not leave at room temperature for more than 2 hours. Whisk before serving and adjust consistency with additional juice if needed.
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