vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Dressing for Fruit Salad
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
1267Calories
10 gProtein
157 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1267 kcal
Protein10 g
Carbohydrates157 g
Fiber0.1 g
Sugars151 g
Total Fat95 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol446 mg
Sodium1310 mg
Potassium254 mg
Calcium148 mg
Iron1 mg
Magnesium19 mg
Phosphorus211 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 51. The excerpt below is the record exactly as published.
Cream Dressing for Fruit Salad. — Half teaspoonful each of salt, mustard, flour, three-quarters cup of sugar, one egg slightly beaten, two and one-half tablespoonfuls of butter, three-quarters cup of cream, and slowly add quarter cup of vinegar. Cook over boiling water until mixture thickens, stir- ring constantly. — Mrs. Lee Agnew. Salad Dressing. — Two eggs, six tablespoonfuls of vinegar, one small teaspoonful of mustard,
Cook this with the app: pantry check, scaling, and the assistant.