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Creamy Salad
From The household cook book, 1902
Serves 5
It is more light and creamy than other salads.
Presented as published in 1902. 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
368Calories
2 gProtein
27 gCarbs
28 gFat
Full nutrition (30 nutrients)
Calories368 kcal
Protein2.4 g
Carbohydrates27 g
Fiber1.8 g
Sugars15 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0 g
Cholesterol48 mg
Sodium1267 mg
Potassium228 mg
Calcium55 mg
Iron2.9 mg
Magnesium16 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.5 mcg
Water136 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 158. The excerpt below is the record exactly as published.
CREAMY SALAD.— Whip thick cream to a stiff froth; add to it some of the boiled salad dressing given among our dressings; have the salad dressing cold; use 2 or 3 times as much of the whipped cream as of the salad dressing. Have ready cold boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.