vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Cream
From The household gas cookery book, 1900
Serves 1
This will keep for some time.
Presented as published in 1900. 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
378Calories
14 gProtein
4 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein14 g
Carbohydrates4 g
Fiber0.4 g
Sugars0.5 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol435 mg
Sodium1354 mg
Potassium219 mg
Calcium108 mg
Iron2 mg
Magnesium20 mg
Phosphorus242 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 125. The excerpt below is the record exactly as published.
Salad Cream. Yolks of 2 eggs, J teaspoonful of mustard, J tea¬ spoonful of salt, j teaspoonful of pepper, 1 gill of oil, 1 gill of vinegar, J gill milk or cream
Cook this with the app: pantry check, scaling, and the assistant.