Boiled Dressing
From Science of food & cookery, 1921
Presented as published in 1921. 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
334Calories
4 gProtein
7 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein4.4 g
Carbohydrates6.6 g
Fiber0.1 g
Sugars0.8 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium16 mg
Potassium107 mg
Calcium49 mg
Iron0 mg
Magnesium6.5 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 104. The excerpt below is the record exactly as published.
BOILED DRESSING J/3 cup cream 2 teaspoons vegetable butter Yz teaspoon cornstarch i egg yolk 2 tablespoons lemon juice Salt to taste Heat the cream in a double boiler. Rub the starch smooth with a little cold milk, and stir into the hot cream. Cover, and let cook for 10 minutes. Beat the yolk, add the butter and the lemon juice, and mix well. Pour the hot cream gradually into the yolk mixture, stirring as it is being poured in. Then return to the fire, and continue stirring until of the right thickness. Salt to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.