vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
SALAD CREAM
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
786Calories
25 gProtein
72 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein25 g
Carbohydrates72 g
Fiber35 g
Sugars13 g
Total Fat58 g
Saturated Fat8.6 g
Monounsaturated Fat28 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol279 mg
Sodium7577 mg
Potassium2641 mg
Calcium248 mg
Iron11 mg
Magnesium207 mg
Phosphorus535 mg
Zinc4.2 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D1.5 mcg
Vitamin C96 mg
Vitamin A2721 mcg
Vitamin E48 mg
Vitamin K103 mcg
Vitamin B63.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate169 mcg
Choline285 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 190. The excerpt below is the record exactly as published.
SALAD CREAM. — Whisk the yolks of three fresh eggs with ten grains of cayenne pepper. Mix well together a dram and a half of salt, one ounce of mustard, half a pint of vinegar, and two ounces of salad oil
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