vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Salad Dressing
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
225Calories
13 gProtein
6 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein13 g
Carbohydrates6.1 g
Fiber0.5 g
Sugars4.7 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium5133 mg
Potassium173 mg
Calcium79 mg
Iron2 mg
Magnesium19 mg
Phosphorus222 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 552. The excerpt below is the record exactly as published.
Cream Salad Dressing. — Take two eggs and beat them well, adding 1 teaspoonful of sugar, ^ saltspoonful of salt, and the same of mustard, next 3 table-spoonfuls of vinegar, and lastly 1 table-spoonful of Cream
Cook this with the app: pantry check, scaling, and the assistant.