vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Salad Dressing
From Miss Parloa's kitchen companion, 1887
Serves 6
Use similarly to mayonnaise.
Presented as published in 1887. 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
311Calories
5 gProtein
4 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein4.8 g
Carbohydrates4 g
Fiber0.1 g
Sugars1 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol174 mg
Sodium446 mg
Potassium110 mg
Calcium61 mg
Iron0.3 mg
Magnesium7.7 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline74 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 223. The excerpt below is the record exactly as published.
Cream Salad Dressing. Use one pint of rich cream, the yolks of three hard- boiled eggs, one teaspoonful of sugar, one of salt, one- eighth of a teaspoonful of cayenne, one teaspoonful of mustard, and two table-spoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.