Cream Dressing
From Royal baker and pastry cook, 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
1007Calories
19 gProtein
20 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1007 kcal
Protein19 g
Carbohydrates20 g
Fiber0.8 g
Sugars3.2 g
Total Fat116 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol676 mg
Sodium2528 mg
Potassium424 mg
Calcium223 mg
Iron2.6 mg
Magnesium39 mg
Phosphorus363 mg
Zinc2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K9.8 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate62 mcg
Choline296 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 71. The excerpt below is the record exactly as published.
2 tablespoons butter; add 2 tablespoons fresh grated horse¬ radish, 1 tablespoon very thick cream, A tea¬ spoon lemon juice. Keep very cold. Good with corned beef. Mint Sauce. — 1 cup chopped green mint leaves, A cup vinegar, A cup powdered sugar. Mix 1 hour before serving with lamb. Salads and Cheese AYONNAISE. — Have dishes and in¬ gredients very cold. If summer, set dish in pan of pounded ice. In soup- plate or shallow bowl put yolk 1 raw egg, add A teaspoon salt and dash cayenne, a few drops of tabasco and a teaspoon Worcester¬ shire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way until 1 cup olive oil is used and dressing is thick and glossy, like a jelly. . About 3 tablespoons lemon juice or 2 of vinegar will be needed, according to its acidity. Always stir in the same direction. Keep covered and on ice until needed. French Dressing. — Mix A teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mix¬ ture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes. * Boiled Dressing. — 3 beaten eggs, 1 cup rich milk, % teaspoon dry mustard, 2 tea¬ spoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, A cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 table¬ spoon flour, 3 tablespoons vinegar, 2 table¬ spoons butter, A teaspoon powdered sugar, 1 teaspoon salt, A teaspoon pepper, V2 teaspoon dry mustard, whites 2 eggs
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