Boiled Dressing
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. John Michener.
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
234Calories
5 gProtein
38 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein4.6 g
Carbohydrates38 g
Fiber0.1 g
Sugars25 g
Total Fat7.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.2 mg
Sodium620 mg
Potassium30 mg
Calcium16 mg
Iron1 mg
Magnesium8 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water245 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.