vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Salad
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
725Calories
19 gProtein
38 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein19 g
Carbohydrates38 g
Fiber0.1 g
Sugars4.6 g
Total Fat52 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium271 mg
Potassium1190 mg
Calcium325 mg
Iron2.1 mg
Magnesium84 mg
Phosphorus394 mg
Zinc2.5 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C181 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K270 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water673 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 92. The excerpt below is the record exactly as published.
CREAM SALAD. Chop fine half a head of cabbage, and into it stir a little salt and half a cup of thick cream. Beat- half a cup of vinegar, stirring into it the beaten yolks of 2 eggs, a tea-spoonful of sugar, and half a tea-spoonful of mustard.
Cook this with the app: pantry check, scaling, and the assistant.