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Cold Meat Dressing

Name: Cold Meat Dressing
Yield: 2 servings
Ingredients: Three eggs; one tablespoonful of sugar; one tablespoonful of butter; one tablespoonful of salt; one scant tablespoonful of mustard; one cup of cream; one cup of vinegar

From The Landmarks club cook book, 1903

Serves 2

Presented as published in 1903. 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

560Calories

12 gProtein

12 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories560 kcal

Protein12 g

Carbohydrates12 g

Fiber0.3 g

Sugars6.7 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol415 mg

Sodium3723 mg

Potassium234 mg

Calcium129 mg

Iron1.5 mg

Magnesium21 mg

Phosphorus230 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K3.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate36 mcg

Choline221 mg

Caffeine0 mg

Water246 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. The excerpt below is the record exactly as published.

COLD MEAT DRESSING. Three eggs, one tablespoonful of sugar, one tablespoonful of butter, one tablespoonful salt, one scant tablespoonful of mustard, one cup of cream, one cup of vinegar

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