Cream Dressing

Name: Cream Dressing
Ingredients: Yolks of six eggs; one teaspoon of salt; one teaspoon of dry mustard; one teaspoon of butter; one tablespoon of sugar; five tablespoons of vinegar; dash of red pepper or tobasco; one pint of cream

From Trinity cook book, 1925

Presented as published in 1925. 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

2025Calories

27 gProtein

32 gCarbs

201 gFat

Full nutrition (33 nutrients)

Calories2025 kcal

Protein27 g

Carbohydrates32 g

Fiber0.4 g

Sugars13 g

Total Fat201 g

Saturated Fat96 g

Monounsaturated Fat35 g

Polyunsaturated Fat0.3 g

Cholesterol493 mg

Sodium2432 mg

Potassium480 mg

Calcium301 mg

Iron0.3 mg

Magnesium40 mg

Phosphorus296 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.1 mcg

Vitamin E5.9 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate5 mcg

Choline3.8 mg

Caffeine0 mg

Water397 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 20. The excerpt below is the record exactly as published.

CREAM DRESSING Yolks of six eggs, one teaspoon of salt, one teaspoon of dry mustard, one teaspoon of butter, one tablespoon of sugar, five tablespoons of vinegar, dash of red pepper or tobasco. Beat the eggs, add other ingredients and cook in double boiler until it thickens. Let cool, beat in one tablespoon of plain, thick cream. When cold, stir in, lightly, one pint of cream

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