Cream Dressing
From The universal cookery book, 1887
Excellent where oil is disliked in salads.
Presented as published in 1887. 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
210Calories
6 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein5.6 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1.5 mg
Potassium3.2 mg
Calcium3.2 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E2.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 36. The excerpt below is the record exactly as published.
Cream Dressing. Where oil is disliked in salads, the following dress- ing will be found excellent. Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate ■LETTUCE SALAD. 95 with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacup- ful of thick cream, a salt-spoonful of salt, and cay- enne-pepper enough to take up on the point of a very small penknife blade, and a few drops of anchovy or Worcestershire sauce ; add very carefully sufficient vinegar to reduce the mixture
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