Cooked Dressing (Custard Foundation)
From War cook book, 1918
This dressing is especially good for fruit salads. This will make one pint.
Presented as published in 1918. 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
645Calories
25 gProtein
99 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein25 g
Carbohydrates99 g
Fiber0.1 g
Sugars98 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1503 mg
Potassium299 mg
Calcium126 mg
Iron3.7 mg
Magnesium26 mg
Phosphorus398 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.2 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline589 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 21. The excerpt below is the record exactly as published.
1 teaspoon salt Yz teaspoon paprika Method 1. Beat egg yolk, add seasonings, then the lemon juice or vinegar, and mix thoroughly. Into this mixture drop the oil slowly, at first beating constant- ly. When it begins to thicken, the oil may be added more rapidly. If too thick, then with the lemon juice or vinegar. Method 2. If all the ingredients are thoroughly chilled, the egg, seasoning, acid and oil may be put together in a bowl and combined by beating with a dover beater. This saves time and a good dressing results. 70 WARCOOKBOOK COOKED DRESSING (Custard Foundation). 4 whole eggs or 8 yolks 2 tablespoons sugar or honey, or 4 tablespoons corn syrup 1 cup vinegar or fruit juice
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Cook this with the app: pantry check, scaling, and the assistant.