Cream Salad Dressing

Name: Cream Salad Dressing
Ingredients: the yolks of three hard-boiled eggs; one teaspoon salt; one-fourth teaspoon sugar; one-half saltspoon cayenne; one teaspoon mustard; two tablespoons vinegar; have one pint cream very cold

From Domestic science (1914 text-book), 1914

This dressing can be used for various salads.

Presented as published in 1914. 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

1852Calories

29 gProtein

21 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories1852 kcal

Protein29 g

Carbohydrates21 g

Fiber0.2 g

Sugars2.8 g

Total Fat183 g

Saturated Fat100 g

Monounsaturated Fat41 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol1042 mg

Sodium2676 mg

Potassium652 mg

Calcium368 mg

Iron1.9 mg

Magnesium46 mg

Phosphorus532 mg

Zinc2.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A224 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate66 mcg

Choline441 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 64. The excerpt below is the record exactly as published.

Cream Salad Dressing Rub the yolks of three hard-boiled eggs to a smooth paste; add gradually to them one teaspoon salt, one-fourth teaspoon sugar, one-half saltspooa cayenne, one teaspoon mustard and two tablespoons vinegar; have one pint cream very cold

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