Cream Salad Dressing

Name: Cream Salad Dressing
Ingredients: V/2 teaspoon salt; 1 ^gg slightly beaten; }/2 tablespoon mustard; 23^ tablespoons melted butter; 1 tablespoon sugar; ^ cup cream; 4 tablespoons vinegar

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

506Calories

2 gProtein

15 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein1.8 g

Carbohydrates15 g

Fiber0.3 g

Sugars13 g

Total Fat48 g

Saturated Fat29 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol133 mg

Sodium3606 mg

Potassium79 mg

Calcium55 mg

Iron0.2 mg

Magnesium8.8 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A230 mcg

Vitamin E0.8 mg

Vitamin K3.9 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.6 mcg

Choline6.3 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 47. The excerpt below is the record exactly as published.

CREAM SALAD DRESSING V/2 teaspoon salt. 1 ^gg slightly beaten. }/2, tablespoon mustard. 23^ tablespoons melted butter. 1 tablespoon sugar. ^ cup cream. 4 tablespoons vinegar

Cook this with the app: pantry check, scaling, and the assistant.