vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mild Cream Dressing
From The home cook book, 1905
Serves 1
Chill before serving.
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
888Calories
5 gProtein
28 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein5.1 g
Carbohydrates28 g
Fiber0.3 g
Sugars16 g
Total Fat106 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol305 mg
Sodium2386 mg
Potassium253 mg
Calcium157 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus145 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.4 mcg
Choline0.1 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 90. The excerpt below is the record exactly as published.
MILD CREAM DRESSING A mild cream dressing adds a relishing finish to vegetable salads and is preferred by many persons to a more piquant one. To make it, heat one cup of cream almost to boiling ; stir in one teaspoon of flour, wet up with a little cold milk or water ; boil two minutes, stirring constantly ; add two table- spoons of powdered sugar, stir well, then take off the fire. When half cold, beat in the whipped whites of two eggs; set on ice until quite cold; then season with one teaspoon of salt, half as much black pepper, and a small quantity of prepared mustard. Beat the whole thoroughly ; then whip in two table- spoons of salad oil or soft butter. Just before pouring the dressing over the salad add, gradually, three tablespoons of vinegar
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