Egg Dressing
From Blue Ribbon and Pure Gold cook book, 1905
This is a nice dressing for canned salmon.
Presented as published in 1905. 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
430Calories
13 gProtein
10 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein13 g
Carbohydrates10 g
Fiber0.6 g
Sugars6.9 g
Total Fat38 g
Saturated Fat5.4 g
Monounsaturated Fat25 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol373 mg
Sodium1321 mg
Potassium210 mg
Calcium61 mg
Iron1.4 mg
Magnesium17 mg
Phosphorus182 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C24 mg
Vitamin A149 mcg
Vitamin E10 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate57 mcg
Choline297 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 35. The excerpt below is the record exactly as published.
Egg Dressing—Rub to a paste the yolks of 2 hard-boiled eggs. Add 4% teaspoon each of Pure Gold mustard and salt, 1 teaspoon sugar, with $ teaspoon of Pure Gold pepper, drop in about two tablespoons salad oil or sweet cream, and add 4 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.