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Cream Dressing for Potato or Lettuce Salad

Name: Cream Dressing for Potato or Lettuce Salad
Yield: 1 servings
Ingredients: Yolks of four hard-boiled eggs; about a fourth teaspoon dry mustard; half a teaspoon salt; three teaspoons powdered sugar; a small teacupful rich cream; vinegar to taste; a little pepper; A slice of onion

From The New century cook book, 1899

Serves 1

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

967Calories

9 gProtein

47 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories967 kcal

Protein9.2 g

Carbohydrates47 g

Fiber9 g

Sugars15 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol241 mg

Sodium1227 mg

Potassium785 mg

Calcium293 mg

Iron2.8 mg

Magnesium75 mg

Phosphorus224 mg

Zinc1.1 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K47 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate34 mcg

Choline13 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.

ream Dressing — For Potato or Lettuce Salad. Yolks of four hard-boiled eggs crushed to a powder, about a fourth teaspoon dry mustard, half a teaspoon salt, three tea- spoons powdered sugar, a small teacupful rich cream added by degrees, lastly vinegar to taste and a little pepper. A slice of onion

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