Cream Salad Dressing
From The way to the heart, 1905
Presented as published in 1905. 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
482Calories
17 gProtein
24 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein17 g
Carbohydrates24 g
Fiber0.2 g
Sugars18 g
Total Fat47 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol492 mg
Sodium213 mg
Potassium321 mg
Calcium181 mg
Iron1.9 mg
Magnesium28 mg
Phosphorus311 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A380 mcg
Vitamin E1.8 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline314 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 40. The excerpt below is the record exactly as published.
Cream Salad Dressing. Yelks of 2 eggs (beaten), pepper and salt, i tablespoon of vinegar, i tablespoon of butter, i teaspoon of mustard, 2 tea- spoons of sugar. Mix in a bowl and set it in a pan of boiling water; stir until it thickens, and beat well after it comes off the fire. Just before using, stir in >4 cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.