Cream Salad Dressing

Name: Cream Salad Dressing
Ingredients: Yolks of three hard boiled eggs; 2 tablespoons vinegar; 5^ pint thick cream; 1 tablespoon softened butter; Yolk of i raw egg; % teaspoon white pepper; ^ teaspoon salt

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Keep cold.

Presented as published in 1895. 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

1229Calories

17 gProtein

14 gCarbs

133 gFat

Full nutrition (33 nutrients)

Calories1229 kcal

Protein17 g

Carbohydrates14 g

Fiber0.1 g

Sugars0.4 g

Total Fat133 g

Saturated Fat66 g

Monounsaturated Fat29 g

Polyunsaturated Fat2.9 g

Cholesterol1067 mg

Sodium387 mg

Potassium361 mg

Calcium272 mg

Iron1.9 mg

Magnesium22 mg

Phosphorus436 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.7 mcg

Vitamin C0.1 mg

Vitamin A259 mcg

Vitamin E1.8 mg

Vitamin K7.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate99 mcg

Choline558 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 37. The excerpt below is the record exactly as published.

Cream Salad Dressing. Yolks of three hard boiled 2 tablespoons vinegar eggs 5^ pint thick cream 1 tablespoon softened Yolk of i raw egg butter % teaspoon white pepper ^ teaspoon salt

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