Lettuce Dressing

Name: Lettuce Dressing
Ingredients: One cup of thick or sour cream; yolk of one hard-boiled egg; dessert spoonful of vinegar; pinch of salt; a salt spoonful of mustard

From Colonial recipes, from old Virginia and Maryland manors, 1907

This makes a delicious summer dressing, and takes the place of olive oil, which sometimes has a 'taste' in hot weather.

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

528Calories

11 gProtein

14 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories528 kcal

Protein11 g

Carbohydrates14 g

Fiber0.7 g

Sugars0.2 g

Total Fat48 g

Saturated Fat25 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat0.1 g

Omega-30.1 g

Cholesterol123 mg

Sodium296 mg

Potassium385 mg

Calcium262 mg

Iron0.3 mg

Magnesium32 mg

Phosphorus257 mg

Zinc1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.7 mcg

Vitamin E1 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate1.1 mcg

Choline0 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 13. The excerpt below is the record exactly as published.

LETTUCE DRESSING {Belmont) One cup of thick or sour cream, yolk of one hard-boiled egg, dessert spoonful of vine- gar, pinch of salt, and a salt spoonful of mus- tard

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