Cooked Dressing for Chicken Salad

Name: Cooked Dressing for Chicken Salad
Ingredients: Yolks of 4 eggs; % C. vinegar; 1 T. salt; 1 C. good (reduced) chicken stock; % T. dry mustard; 1/4 T. white pepper; or tabasco sauce; % C. cream, whipped and beaten in

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Presented as published in 1915. 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

619Calories

34 gProtein

14 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein34 g

Carbohydrates14 g

Fiber0.7 g

Sugars4.8 g

Total Fat44 g

Saturated Fat19 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol811 mg

Sodium7652 mg

Potassium622 mg

Calcium180 mg

Iron4.6 mg

Magnesium56 mg

Phosphorus538 mg

Zinc3.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C1 mg

Vitamin A324 mcg

Vitamin E2.4 mg

Vitamin K2.7 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.1 mg

Folate113 mcg

Choline615 mg

Caffeine0 mg

Water520 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 19. The excerpt below is the record exactly as published.

Cooked Dressing- for Chicken Salad. Yolks of 4 eggs % C. vinegar 1 T. salt 1 C. good (reduced) % T. dry mustard chicken stock 1/4 T. white pepper or % C. cream, whipped and tabasco sauce

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