Cooked Dressing (White Sauce Basis)
From War cook book, 1918
This dressing is especially good for meats and vegetables. It will keep indefinitely.
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
318Calories
21 gProtein
20 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein21 g
Carbohydrates20 g
Fiber0 g
Sugars6.9 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1386 mg
Potassium232 mg
Calcium98 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus319 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate96 mcg
Choline441 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 22. The excerpt below is the record exactly as published.
1 cup vinegar or fruit juice Yz teaspoon salt Heat the liquid in the top part of a double boiler and pour slowly into the beaten eggs. Add season- ings and cook the mixture over water till thick. When cool, thin with either plain or whipped cream or beat- en ^^^ white. This dressing is especially good for fruit salads. This will make one pint. COOKED DRESSING (White Sauce Basis). 2 tablespoons flour 1 whole egg or two yolks 1 tablespoon fat 1 teaspoon salt Yz cup water mustard Yz cup vinegar paprika Yz tablespoonful sugar or syrup
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