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Dressing of the Fairies

Name: Dressing of the Fairies
Yield: 15 servings
Ingredients: 1 tablespoonful flour; ^ teaspoonful salt; 1 teaspoonful ground mustard; 1 egg; 1 cupful milk; 2 cupfuls heavy cream; 1 lemon

From The farm cook & rule book, 1923

Serves 15

Presented as published in 1923. 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

127Calories

2 gProtein

3 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories127 kcal

Protein1.8 g

Carbohydrates3.1 g

Fiber0.2 g

Sugars1 g

Total Fat12 g

Saturated Fat6.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol47 mg

Sodium95 mg

Potassium72 mg

Calcium44 mg

Iron0.2 mg

Magnesium6.2 mg

Phosphorus45 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C3.6 mg

Vitamin A11 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.7 mcg

Choline13 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.

Dressing of the Fairies. This salad may be made a day before it is served. Dressing of the Fairies 1 tablespoonful flour ^ teaspoonful salt 1 teaspoonful ground mustard 1 egg 1 cupful milk 2 cupfuls heavy cream 1 lemon

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