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Cold Caviar Dressing

Name: Cold Caviar Dressing
Yield: 1 servings
Ingredients: Vs lb. of caviar; 2 tbsps. of vinegar; 3 yolks of eggs; 1 pinch of pepper and sugar; V2 cup of cream; Salt to taste

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

946Calories

72 gProtein

9 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories946 kcal

Protein72 g

Carbohydrates8.9 g

Fiber0 g

Sugars0.6 g

Total Fat71 g

Saturated Fat32 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.9 g

Omega-30.1 g

Cholesterol1527 mg

Sodium444 mg

Potassium822 mg

Calcium207 mg

Iron4 mg

Magnesium71 mg

Phosphorus1277 mg

Zinc4.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D30 mcg

Vitamin C36 mg

Vitamin A444 mcg

Vitamin E17 mg

Vitamin K3.7 mcg

Vitamin B60.7 mg

Vitamin B1224 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)4.3 mg

Folate252 mcg

Choline1201 mg

Caffeine0 mg

Water364 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 81. The excerpt below is the record exactly as published.

COLD CAVIAR DRESSING. Quantity for 6 Persons. Vs lb. of caviar 2 tbsps. of vinegar 3 yolks of eggs 1 pinch of pepper and sugar V2 cup of cream Salt to taste

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