Plain Salad Dressing

Name: Plain Salad Dressing
Ingredients: two eggs; salt; pepper; half teaspoonful dry mustard; one teaspoonful sugar; one third pint of vinegar; four tablespoonfuls cream

From The Elm City cook book, 1896

Presented as published in 1896. 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

459Calories

17 gProtein

24 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories459 kcal

Protein17 g

Carbohydrates24 g

Fiber6.5 g

Sugars4.9 g

Total Fat32 g

Saturated Fat15 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol432 mg

Sodium162 mg

Potassium542 mg

Calcium216 mg

Iron4.4 mg

Magnesium66 mg

Phosphorus290 mg

Zinc1.8 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A167 mcg

Vitamin E1.4 mg

Vitamin K43 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate54 mcg

Choline299 mg

Caffeine0 mg

Water264 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 23. The excerpt below is the record exactly as published.

PLAIN SALAD DRESSING. A nice dressing without oil may be made by beating two eggs very light, adding salt, pepper, half teaspoonful dry mustard, one teaspoonful sugar, one third pint of vinegar, then set in a pan of boiling water, stir until thick as custard. Remove from fire, and stir in four tablespoonfuls cream

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