Gream Dressing

Name: Gream Dressing
Ingredients: one-half pint of cream; the hard-boiled yolks of three eggs; one raw yolk; one teaspoon of salt; one of sugar; one of mustard; a saltspoon of cayennne; two tablespoons of vinegar

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1114Calories

30 gProtein

15 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories1114 kcal

Protein30 g

Carbohydrates15 g

Fiber0.2 g

Sugars5 g

Total Fat103 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol985 mg

Sodium2726 mg

Potassium512 mg

Calcium262 mg

Iron3.6 mg

Magnesium41 mg

Phosphorus537 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K6.3 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water321 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 48. The excerpt below is the record exactly as published.

GREAM DRESSING. Beat one-half pint of cream to a thick mass; to the hard- boiled yolks of three eggs add one raw yolk, and mix the four together until a smooth paste is formed; season with one tea- spoon of salt, one of sugar, one of mustard, a saltspoon of cayennne, two tablespoons of vinegar

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