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Hard Boiled Egg Dressing
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
112Calories
5 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein5.4 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.2 g
Total Fat9 g
Saturated Fat12 g
Monounsaturated Fat42 g
Polyunsaturated Fat6.4 g
Omega-30.4 g
Cholesterol367 mg
Sodium1183 mg
Potassium38 mg
Calcium45 mg
Iron0.9 mg
Magnesium1.9 mg
Phosphorus133 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.
HARD BOILED EGG DRESSING. Mash the yolks of two hard boiled eggs until a smooth paste ; then add half a teaspoonful of salt and a dash of cayenne. Stir in quarter of a cupful of best olive oil, drop by drop, stirring rapidly until all has been used up, then one tablespoonful of vinegar
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