Salad Dressing
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
771Calories
13 gProtein
43 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein13 g
Carbohydrates43 g
Fiber0 g
Sugars31 g
Total Fat61 g
Saturated Fat36 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.4 g
Cholesterol545 mg
Sodium2370 mg
Potassium383 mg
Calcium286 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus343 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A570 mcg
Vitamin E2.4 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate57 mcg
Choline318 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 22. The excerpt below is the record exactly as published.
Salad Dressing. 2 eggs; 3 tablespoonfuls of melted butter; 3 table- spoonfuls of lemon juice ; y2 teaspoonful of salt ; 1 cup of sweet cream ; y± cup of powdered sugar ; y2 teaspoon- ful of vanilla. Beat the sugar, egg, butter and lemon juice together until very light. Cook over hot water until mixture thickens. Cool, then add salt, vanilla and cream which has been whipped till stiff. Serve cold on any fruit salad. MRS. EMIL RILEY. Salad Dressing. 2 eggs, yolks beaten separately; 1 tablespoon sugar; 1 teaspoon salt; 4 tablespoons vinegar. Cook this until thick, stirring it all the time. Remove from fire and stir in the beaten whites. When ready to use stir in 1 cup whipped cream
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