Salad Cream Dressing
From High-Street cook book, 1885
Presented as published in 1885. 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
438Calories
29 gProtein
17 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein29 g
Carbohydrates17 g
Fiber2.2 g
Sugars12 g
Total Fat26 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol578 mg
Sodium2620 mg
Potassium593 mg
Calcium349 mg
Iron4.4 mg
Magnesium109 mg
Phosphorus619 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4.6 mcg
Vitamin C1.3 mg
Vitamin A293 mcg
Vitamin E2.6 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.2 mg
Folate100 mcg
Choline493 mg
Caffeine0 mg
Water609 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 15. The excerpt below is the record exactly as published.
Salad Cream Dressing. Two even tablespoonfuls dry mustard, one teaspoonful salt, one teaspoonful powdered sugar; scald with hot water enough to mix. Pour in the oil slowly, beating all the time — drop in all the oil it will contain— three unbeaten eggs, and tie.it all together, one-half cup of vinegar. and then two-thirds cup of milk
Cook this with the app: pantry check, scaling, and the assistant.