Egg Cream Dressing a la Vevan

Name: Egg Cream Dressing a la Vevan
Ingredients: One raw yolk of egg; four hard-boiled ones; one cup of whipped cream; juice of one lemon; a pinch of mustard; a half teaspoon of onion juice; cayenne pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Beautiful for different salads and as a sauce for cold fish and egg dishes.

Presented as published in 1924. 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

992Calories

36 gProtein

39 gCarbs

78 gFat

Full nutrition (34 nutrients)

Calories992 kcal

Protein36 g

Carbohydrates39 g

Fiber0.3 g

Sugars24 g

Total Fat78 g

Saturated Fat39 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol924 mg

Sodium268 mg

Potassium703 mg

Calcium343 mg

Iron2.6 mg

Magnesium52 mg

Phosphorus561 mg

Zinc3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C39 mg

Vitamin A738 mcg

Vitamin E4.7 mg

Vitamin K5.1 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.4 mg

Folate116 mcg

Choline633 mg

Caffeine0 mg

Water396 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 71. The excerpt below is the record exactly as published.

Egg Cream Dressing a la Vevan Assaisonnement d’CEufs, Creme a la Vevan One raw yolk of egg, four hard-boiled ones, one cup of whipped cream, juice of one lemon, a pinch of mustard, a half teaspoon of onion juice, cayenne pepper and salt

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