Egg Salad Dressing

Name: Egg Salad Dressing
Ingredients: 4 hard cooked eggs; Few grains Cayenne; 3 tbsp. sugar; 4 tbsp. oil; % tsp. mustard; 4 tbsp. vinegar; + tsp. salt; White of 1 egg

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

517Calories

32 gProtein

40 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein32 g

Carbohydrates40 g

Fiber0.2 g

Sugars39 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium2749 mg

Potassium356 mg

Calcium149 mg

Iron4.5 mg

Magnesium33 mg

Phosphorus503 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water252 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 29. The excerpt below is the record exactly as published.

4 hard cooked eggs. Few grains Cayenne. 3 tbsp. sugar. 4 tbsp. oil. % tsp. mustard. 4 tbsp. vinegar. + tsp. salt. White of 1 egg. Rub eggs until smooth, add dry ingredients, then gradually oil and vinegar. Stir in lightly white of egg beaten until stiff. UNCOOKED SALAD DRESSING. Yolk of 1 egg. Pepper. 1 tsp. mustard. 4 ¢. vinegar. 4 tsp. salt. 4 c. cream. Beat yolk, add mustard, salt, pepper, vinegar, and, lastly, the cream. Mix just before serving. Sour cream may be used. SWEET SALAD DRESSING.

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