Boiled Dressing
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. Raymond Crawford.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
443Calories
3 gProtein
9 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein2.6 g
Carbohydrates9 g
Fiber0.2 g
Sugars4.3 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol152 mg
Sodium2421 mg
Potassium127 mg
Calcium86 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus80 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 18. The excerpt below is the record exactly as published.
Boiled Dressing One egg yolk, % cup water, V2 cup vinegar, x/4 tsp. salt, Vz tsp. mustard, V2 tsp. butter, 2 tblsps. flour and 2 tblsps. sugar. Cook all together until mixture clears, and also stiffens a little. This dressing will keep for weeks. — Mrs. John Michener. Boiled Dressing Mix 1 tblsp. salt, 1 tblsp. mustard, 1 tblsp. flour, 2 tblsps. sugar, and 1 cup of cream or milk, and bring to a boil. Beat 3 eggs, and add 1 cup of vinegar gradually, then add to the first mixture, and let come to a boil. — Mrs. F. L. Miller. Boiled Dressing Boil together 2 eggs, 1 tsp. salt, 1 tsp. sugar, 1 tsp. mustard, 1 large spoonful butter and % cup vinegar. Let stand till cold, and before using add % cup of cream
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