Cream Salad Dressing

Name: Cream Salad Dressing
Ingredients: one-half cup thick cream; one-third cup thin cream; three tablespoonfuls sugar; one egg; the yolks of two; three tablespoonfuls of lemon juice; a little salt

From Healthful cookery, 1904

Presented as published in 1904. 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

1003Calories

16 gProtein

50 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1003 kcal

Protein16 g

Carbohydrates50 g

Fiber0.1 g

Sugars39 g

Total Fat83 g

Saturated Fat44 g

Monounsaturated Fat20 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol753 mg

Sodium128 mg

Potassium343 mg

Calcium194 mg

Iron1.9 mg

Magnesium22 mg

Phosphorus346 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.8 mcg

Vitamin C18 mg

Vitamin A210 mcg

Vitamin E1.5 mg

Vitamin K5.1 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate82 mcg

Choline428 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.

Cream Salad Dressing. — Take one-half cup thick cream, one-third cup thin cream, three tablespoon- fuls sugar, one egg or the yolks of two. Put all in a double boiler, and cook as for a custard. When it is taken from the fire, add three tablespoonfuls of lemon juice and a little salt

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