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King George Salad Dressing

Name: King George Salad Dressing
Yield: 1 servings
Ingredients: yolks of three eggs; one-half teaspoon salt; one-half teaspoon of mustard; saltspoon of paprika; two tablespoons of sugar; one cup of cream; one tablespoon of butter; three tablespoons of vinegar

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

1195Calories

27 gProtein

49 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1195 kcal

Protein27 g

Carbohydrates49 g

Fiber8.8 g

Sugars28 g

Total Fat112 g

Saturated Fat53 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.8 g

Omega-30.2 g

Cholesterol831 mg

Sodium1477 mg

Potassium1012 mg

Calcium292 mg

Iron8 mg

Magnesium79 mg

Phosphorus516 mg

Zinc3.6 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0.2 mg

Vitamin A855 mcg

Vitamin E8.9 mg

Vitamin K26 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)2.8 mg

Folate83 mcg

Choline454 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 97. The excerpt below is the record exactly as published.

King George Salad Dressing To the yolks of three eggs add one-half teaspoon salt, one-* half teaspoon of mustard, saltspoon of paprika, and two table- spoons of sugar. Mix these carefully, adding one cup of cream, sweet or sour, one tablespoon of butter and three tablespoons of vinegar

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