vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Dressing
From The household cook book, 1902
Serves 1
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
144Calories
6 gProtein
10 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein5.9 g
Carbohydrates10 g
Fiber0.6 g
Sugars6 g
Total Fat9.4 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol367 mg
Sodium2410 mg
Potassium117 mg
Calcium55 mg
Iron1.1 mg
Magnesium9.1 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C24 mg
Vitamin A130 mcg
Vitamin E1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate63 mcg
Choline282 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 156. The excerpt below is the record exactly as published.
1 teaspoon salt, 1 tea- spoon mustard, | teaspoon cayenne pepper; boil until thick. CREAM DRESSING — Rub the yolks of 2 hard-boiled eggs fine with a spoon, stir in a tablespoon of melted butter, ^ teacup of thick sweet cream, a saltspoon of salt, a dust of cayenne, and vinegar enough to reduce all to a smooth, creamy state. Add a little mustard also, if liked, and pour it upon salad when ready for serving. EGG DRESSING — Eub to a paste the yolks of 2 hard-boiled eggs. Add 1 teaspoon each of mustard, salt and sugar, with -| tea- spoon of pepper, drop in about 2 tablespoons of salad oil or sweet cream, and add 4 tablespoons of lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.