Cream Dressing

Name: Cream Dressing
Ingredients: 3 hard cooked egg yolks; 2 tablespoons vinegar; 1 teaspoon salt; Few drops onion juice; Few grains cayenne; 1 teaspoon mustard; 1/2 cups thick cream; 1 teaspoon finely chopped chives

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

412Calories

3 gProtein

5 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories412 kcal

Protein2.7 g

Carbohydrates5 g

Fiber0.4 g

Sugars0.2 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol121 mg

Sodium2418 mg

Potassium137 mg

Calcium83 mg

Iron0.2 mg

Magnesium12 mg

Phosphorus77 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A10 mcg

Vitamin E0 mg

Vitamin K13 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate5.3 mcg

Choline0.2 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 23. The excerpt below is the record exactly as published.

Cream Dressing. Serve on a bed of cress. CREAM DRESSING 3 hard cooked egg yolks. 2 tablespoons vinegar. 1 teaspoon salt. Few drops onion juice or Few grains cayenne. 1 teaspoon finely chopped 1 teaspoon mustard. chives. \}/2 cups thick cream

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