Fruit Salad Dressing, No. 2

Name: Fruit Salad Dressing, No. 2
Ingredients: 3 egg yolks; } cup honey; z cup of salad oil; 4 teaspoon of salt; few grains Pure Gold paprika; 3 tablespoons lemon juice; 1 cup whipped cream

From Blue Ribbon and Pure Gold cook book, 1905

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

2255Calories

16 gProtein

171 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories2255 kcal

Protein16 g

Carbohydrates171 g

Fiber0.5 g

Sugars158 g

Total Fat176 g

Saturated Fat41 g

Monounsaturated Fat97 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol178 mg

Sodium1192 mg

Potassium480 mg

Calcium250 mg

Iron0.9 mg

Magnesium32 mg

Phosphorus219 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C19 mg

Vitamin A440 mcg

Vitamin E42 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate20 mcg

Choline46 mg

Caffeine0 mg

Water242 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.

Fruit Salad Dressing, No. 2—3 egg yolks, } cup honey, z cup of salad oil, 4 teaspoon of salt, few grains Pure Gold pap- rika, 3 tablespoons lemon juice, 1 cup whipped cream

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