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Cream Dressing
From The New century cook book, 1899
Serves 2
If it should separate, warm it slightly by setting the bowl in warm water for a minute and beat thoroughly.
Presented as published in 1899. 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
45Calories
2 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2 g
Carbohydrates2.7 g
Fiber0.1 g
Sugars1.9 g
Total Fat2.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol94 mg
Sodium608 mg
Potassium41 mg
Calcium32 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline72 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 60. The excerpt below is the record exactly as published.
Cream Dressing. In an agateware saucepan that fits over the tea kettle beat the yolk of one egg with half an even teaspoonful of salt, same of sugar, a pinch of cayenne and half an even teaspoonful of flour. Mix in a cup one tablespoonful of cider vinegar and half a teaspoonful of mustard, and add to the mixture in the sauce- pan. Stir well and add two tablespoonfuls of milk
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