Boiled Dressing

Name: Boiled Dressing
Ingredients: Yolks of 3 eggs; 2 tbsp. butter or olive oil; 1 tsp. sugar; 1 spk. pepper; % tsp. salt; 2 tbsp. strong vinegar; y% tsp. mustard; J£ c- water

From A handbook of home economics, 1912

When ready to use, add sour cream, sweet cream, or milk to thin it to the desired consistency.

Presented as published in 1912. 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

471Calories

19 gProtein

5 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories471 kcal

Protein19 g

Carbohydrates5.4 g

Fiber0.1 g

Sugars4.8 g

Total Fat41 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol628 mg

Sodium1412 mg

Potassium213 mg

Calcium89 mg

Iron2.7 mg

Magnesium20 mg

Phosphorus301 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A469 mcg

Vitamin E2.3 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline447 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 23. The excerpt below is the record exactly as published.

Boiled Dressing Yolks of 3 eggs. 2 tbsp. butter or olive oil. 1 tsp. sugar. 1 spk. pepper. % tsp. salt. 2 tbsp. strong vinegar. y% tsp. mustard. J£ c- water

Cook this with the app: pantry check, scaling, and the assistant.