Cream Dressing

Name: Cream Dressing
Ingredients: one-half pint of cream; the hard-boiled yolks of three eggs; one raw yolk; one teaspoon of salt; one of sugar; one of mustard; two tablespoons of vinegar

From The Common sense recipe book, 1898

Presented as published in 1898. 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

883Calories

8 gProtein

14 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories883 kcal

Protein7.7 g

Carbohydrates14 g

Fiber0.2 g

Sugars4.4 g

Total Fat88 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol425 mg

Sodium2450 mg

Potassium255 mg

Calcium172 mg

Iron0.6 mg

Magnesium18 mg

Phosphorus207 mg

Zinc1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate25 mcg

Choline139 mg

Caffeine0 mg

Water178 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 48. The excerpt below is the record exactly as published.

GREAM DRESSING. Beat one-half pint of cream to a thick mass; to the hard- boiled yolks of three eggs add one raw yolk, and mix the four together until a smooth paste is formed; season with one tea- spoon of salt, one of sugar, one of mustard, a saltspoon of cayennne, two tablespoons of vinegar

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