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Cream Salad Dressing

Name: Cream Salad Dressing
Yield: 2 servings
Ingredients: Two eggs; three tablespoons vinegar; one tablespoon cream; one teaspoon sugar; one-fourth teaspoon salt; one-fourth teaspoon mustard

From The New century cook book, 1899

Serves 2

If boiling all the time five minutes will cook it.

Presented as published in 1899. 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

38Calories

0 gProtein

2 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories38 kcal

Protein0.2 g

Carbohydrates2.4 g

Fiber0 g

Sugars2.1 g

Total Fat2.6 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol7.5 mg

Sodium301 mg

Potassium8.7 mg

Calcium6.5 mg

Iron0 mg

Magnesium1 mg

Phosphorus5.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 60. The excerpt below is the record exactly as published.

Cream Salad Dressing. Two eggs, three tablespoons vinegar, one tablespoon cream, one teaspoon sugar, one-fourth teaspoon salt, one-fourth tea- spoon mustar

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